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Souffle Potatoes

Potato slices blanched, then fried until light and transparent, served piled on a napkin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Souffle Potatoes

Ingredients

Directions

Prepare

  1. Wash and peel the potatoes.

  2. Cut them lengthwise into slices about ⅜ inch thick.

Fry

  1. Drain the slices and plunge them into deep frying fat that is not too hot.

  2. Leave them in the fat for 2-3 minutes, then drain.

  3. Heat the fat until it smokes, then plunge in the potatoes.

  4. Move the potatoes constantly with a skimmer until they bulge and become light and transparent.

  5. Drain, sprinkle with fine salt, and serve heaped like a pyramid on a napkin.

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

Dutch or hollandaise potatoes
Their starch and low moisture let the slices puff and turn light and hollow when fried.

The step that matters

Heating the fat until it smokes before the second frying. The fat must be very hot for the slices to puff and bulge quickly. If it is too cool, the potatoes absorb oil, turn greasy and stay dense instead of becoming light and hollow.

“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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