Pommes de Terre Soufflées

Souffléed Potatoes

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Souffléed potatoes are one of the joys of the kitchen. They seem simple, but are tricky to make. Mellow, old Idaho potatoes uniformly cut are the first requirement. Then be careful that the fat on the first frying does not heat above 270 degrees. On this first frying potatoes are blanched or precooked to evaporate the water from them. They must not get brown. Potatoes that are brown will not puff when dunked into hot fat on the second frying. But there will always be duds, or potatoes that

Ingredients

Method