Pommes Souffles Puffed Up Potatoes
Crispy, golden, and delightfully airy, Pommes Soufflées—also known as puffed-up potatoes—are a culinary marvel that’s sure to impress. This classic French recipe transforms simple russet potatoes into an elegant side dish through a two-step frying technique that creates their signature puffy texture. By frying the potato slices at two precisely controlled oil temperatures, they inflate to a delightful crispness on the outside while remaining light and tender within. Perfectly seasoned with just a touch of salt, these pommes soufflées are the ultimate indulgence for potato lovers. Whether served as a sophisticated appetizer or an eye-catching accompaniment to main courses, their irresistible crunch guarantees they'll be the star of the table.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 liter Vegetable oil
- 1 teaspoon Salt
Instructions
Peel the russet potatoes and slice them into evenly thick rounds, about ⅛ inch (3 mm) thick. Use a mandoline slicer for consistent results.
Place the potato slices in cold water to rinse off excess starch. Drain and pat them completely dry using paper towels or a clean kitchen cloth.
Heat two pots of vegetable oil: one at 325°F (160°C) and the second at 375°F (190°C). Use a deep-fry thermometer to monitor the temperatures accurately.
Begin by frying the potato slices in the 325°F (160°C) oil. Stir gently and cook for about 3-5 minutes until the slices turn slightly translucent but do not brown. Remove them with a slotted spoon and drain on paper towels.
Increase the heat of the second pot to 375°F (190°C). Once the oil is hot, return the pre-fried potato slices in small batches. Fry them while gently pressing and spooning oil over the tops. This will cause the slices to puff up. Continue frying until golden and crisp.
Carefully transfer the puffed-up potato slices to a paper towel-lined plate. Sprinkle lightly with salt while still warm.
Serve immediately and enjoy the light, crispy texture of pommes soufflées.
Nutrition Facts
Calories |
8246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 883.7 g | 1133% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3876 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
