Soufflée Potatoes

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Soufflée potatoes are a kind of hybrid French fry-chip in which the potato slices puff up into delicate brown balloons. They are made by cutting potato slices around 3 mm (⅛ in) thick, and deep-frying them at a moderate temperature, 350°F/175°C, until their surfaces become leathery and just begin to brown. The slices are cooled, then fried a second time at a high temperature, around 380°F/195°C. Now when the interior moisture is heated to the boil and vaporized, the stiffened surfaces resist the pressure, and the vapor pushes the two surfaces apart, leaving a hollow center.