Pommes soufflées are the only deep-fried potato cooked using the three-step method. These puffed chips are very dramatic and make a definite statement on the plate. They are first cut into 3-millimeter (⅛-inch) slices. Without rinsing, they are cooked very slowly in fat heated to a minimum temperature of 138°C (280°F), or 160°C (320°F) at the maximum, or until just softened. The poached potatoes are then transferred to fat in a different pot that is 177°C (350°F). This second frying causes the rounds to inflate, but they are removed from the fat before they take on any color. They are then drained on paper towels and covered with a clean kitchen towel until ready to serve. Don’t panic, they deflate almost immediately. Just before serving, return the potatoes to the 177°C (350°F) fat and cook until golden brown, puffed (souffléed), and crisp. Using a slotted spatula or spider, carefully lift the potatoes from the fat and drain well. Salt and serve immediately.