Mademoiselle Ray’s Safe and Sure Method for Souffléed Potatoes

Les Pommes de Terre Soufflées de Mademoiselle Ray

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This most dramatic way of serving potatoes–each puffed up as if it were a hollow cylinder–requires some practice, with two deep-fat fryers, each at a different temperature, but is easy to repeat once you have mastered the technique.


Staple Items

  • Oil for frying (3 quarts)
  • Salt


This method requires a small amount of practice and skill, so that it may take longer the first time. But once you have the hang of it, on your own cooker and with your own equipment, it can easily be repeated again and again. If you have two electric fryers, each thermostatically controlled, so much the better. Otherwise you must use two deep-fat thermometers, so that one fryer can be k