Puffed Oe Souffle Potatoes
Ingredients
Directions
Prepare the potatoes
Peel the potatoes and cut the sides square to create an oval shape.
Slice them into ⅛‑inch thick pieces, ensuring they are all the same size.
Soak the slices in cold water for 30 minutes, then dry them on a napkin.
Fry and puff
Fry the slices in moderately hot fat until soft but not colored.
Remove and drain on a sieve to cool.
Immerse the cooled slices in hot fat until they puff into balls.
Toss the basket and remove any that do not puff.
Serve
Sprinkle with coarse sea salt and serve on a napkin or as a garnish.
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
- Provide the starchy body that softens, then puffs into hollow balls when fried a second time.
The step that matters
Frying until soft but not colored, then cooling before the puff. The first fry cooks the starch through without browning, so the slices are tender. Cooling lets the surface firm up, so the second hot fat turns trapped moisture into steam that inflates the slice rather than tearing it.
“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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