This week’s recipe is a fun one but it does take some patience and technique. Don’t let that stop you because it certainly didn’t stop me!
I first tried pommes soufflées years ago at a 5-star restaurant. Instantly intrigued when the waiter described these at puffed fries (and other words but all I hear was puffed fries), I fell in love from the very first bite. They are an elevated French fry that is puffed, crispy on the outside and served with mouth-watering spices.
What I find most fascinating about the pommes soufflées is they were created by accident. Yep, a total accident by Chef Collinet near Paris in 1837. He was making them for King Louis-Philippe of France and started to fry the potatoes but as the king’s train was delayed, the chef took them out of the pot. Then he fried them again when the king was arriving – at which point he noticed they puffed up. This moment in history birthed this culinary wonder that has become a staple in high-end restaurants worldwide.
All you’ll need is a mandolin that slices 1mm thin, a few russet potatoes, a pot for frying and a thermometer to keep track of the oil temp. Learn from me, get a thermometer that clips on the side so you don’t have to keep constantly checking the temp. Here’s one that I just ordered for next time: https://a.co/d/05Zeg2N9.
Check out the video below and don’t be discouraged if you don’t master it the first time. That’s why you cut plenty of potato slices to have different batches. I made 3 to test out the temps and below is what I found out worked best. Enjoy!
Ingredients:
- 2 russet potatoes (or more depending how many you’re making) 2 will make enough to serve 2-3 people.
- Canola oil (enough to fill a large size pot). I used 2 64 oz. canola oils.
- White pepper & zatar seasoning
Directions:
- Slice potatoes length-wise into 1 mm slices on mandolin. (Mind your fingers!)
- Lay out flat on paper towels to soak up moisture.
- Dab and replace paper towels with new ones, to continue to remove moisture.
- Stack 2 slices together, and either use a paring knife to make oblong shapes or a round cookie cutter for more uniform shapes.
- On one side of the pairing of potato slices, sprinkle corn starch. Then use a pastry brush to wipe off the excess, only leaving a thin layer on top.
- On the other potato slice (that is paired with the corn starch one), use a pastry brush again and brush on egg whites.
- Pair them together with the egg white side and corn starch side touching.
- Deep fry in 325° F degrees until they blister.
- Remove and let them sit for 15-20 minutes.
- Set the temp to 365° F and deep fry one more time. Let them get a little brown and they will also bubble up again.
- Remove before after they get browned on both sides and immediately top with your favorite seasoning. Enjoy!
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