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Dessert

Pommes De Terre Souffles

Thin potato slices fried until puffed, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pommes De Terre Souffles

Ingredients

Directions

Prepare

  1. Peel the potatoes and cut them lengthwise into slices less than ¼ inch thick.

  2. Soak the slices in ice water for 30 minutes.

  3. Dry the slices well with a soft cloth.

First fry

  1. Fry the slices in moderately hot fat for 3 minutes, without letting them color.

  2. Remove the slices and let them drain in a colander for 10 minutes in a cool place.

Fry until puffed

  1. Heat the fat until very hot.

  2. Fry the slices a few at a time until they puff up.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Potatoes
Their starch and moisture form the body of the souffle and turn to steam as they fry.
Fat for frying
Hot fat cooks the slices quickly, driving off moisture so they puff and brown.

The step that matters

Dry the slices and fry in very hot fat. Surface water must be removed and the fat must be very hot. Otherwise the slices steam and soak up oil instead of puffing quickly and crisply.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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