Puffed Potatoes - Pomme Soufflé Recipe - 2 Ways

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  • Published on:  Tuesday, April 10, 2018
  • Pomme Souffle Recipe - Puffed Potatoes

    In this video, I will show you 2 different ways to make pommes souffles.

    *method 1.* The first method requires you to cut russet potatoes to 1 mm thickness, then covering one set of the potatoes with cornstarch or potato starch and evenly coating the second set with egg white, place the two slices together then cut them with a 4cm/1.6inch diameter cutter. When frying you have to lift the side of the pan closest to you up by 1cm and rock the pan back to front, the temperature of the oil should be 140ºc/284ºf and you should have little oil in the pan, about 2cm depth of oil thats 0.8inches deep. Keep moving the pan till the potato slices puff up, then baste them in the oil until they become crispy.

    *method 2.* For the second method cut the russet potatoes in a rectangular shape then use a mandoline to cut into slices of 2.5mm-3.5mm thickness. Use the same oil moving technique as in method one and place these slices in an oil bath at 130ºc/266ºf moving them constantly until the slices blister then transfer them to the 180ºc/356ºf oil and they should puff up, after that keep basting them until crispy then they are done.

    Mandoline: http://geni.us/mandolin1

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