Pommes de Terre Soufflées

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • pounds new potatoes, peeled, dried and thinly sliced
    • pints peanut oil
    • salt


    Bring oil to a boil. Place sliced potatoes in a frying basket and plunge them into the hot oil. They should begin to swell and colour in a few minutes. Remove basket from oil and allow potatoes to cool.

    Bring oil to a boil again, this time a little hotter than before, and plunge the basket of sliced potatoes into it again. Continue to cook until potatoes are puffed and golden. Drain, se