Pommes soufflées
An elegant French potato dish featuring thinly sliced potatoes which are fried twice to create puffed, crispy pillows of potato.
Pomme soufflé (4 portions)
4 Large potatoes (King Edward)
1L Vegetable oil
Salt
Start by peeling and slicing your potatoes thinly. Cut the potatoes to your desired shape, you can use a round cutter or cut into squares.
First you need to blanch the potatoes in oil at 130C for 2-3 minutes whilst shaking the pan. Then take the slices from the 130C oil straight into another pan of hot oil at 175C until they puff agitating the oil helps to make the potatoes puff!
Season with salt whilst they’re still hot.
