- 6-8 large russet potatoes
- Salt, to taste
Peel the potatoes and then trim into oblong shapes with flat sides and bottoms. Either by hand or with a mandoline, slice the potatoes just a bit thicker than 1⁄8-inch. Fry the slices once in a pan with at least 1 ½ inches of vegetable oil heated to 300 degrees. Fry for a second time in hotter oil — 375 degrees — until they puff into golden, perfect pommes soufflés. Salt to taste and serve immediately.
Calories Per Serving340
Folate equivalent (total)60µg15%
Copycat Arnaud's Pommes Souffle
According to legend, a kings chef was usually thwarted by his majestys tardiness. Preparing everything well in advance, he would prudently await the royal appetite before completing a meal. One evening, at the last minute, the frantic chef hastily plunged already-fried potatoes into a second bath of hot oil, bringing them up to temperature. He was amazed to see them magically puff, filling with air inside a crisp exterior.
In Arnauds kitchen only one chef is assigned to this exacting task. It is, appropriately so, a noble and exacting position. Each one must be sliced exactly to 1/8 inch thickness, using a mandolin (William Sonoma has them) The results provide a crisp pillow of golden, air-filled potato. Perfect for dipping into a rich, creamy Bearnaise sauce. Mystery author Julie Smith spent several days working in Arnauds kitchen and researching how one could best dispatch a victim. Her selections were the Buffalo chopper or the vat of frying oil for pommes souffle. Exercise caution when frying at home.
Note: The age of the potatoes is very important. New potatoes have too much moisture and will not puff potatoes that are old are soft, and will not puff.
Peel the potatoes and trim away the round edges to form rectangles. Cut lengthwise in slices that are uniform from end to end, 1/4 inch to 3/8 inch thick. Cut the slices into uniform widths and trim the end to round slightly. Soak the sliced potatoes in ice water for at least 25 minutes. Drain the potatoes and dry thoroughly. Pour vegetable oil, about 2 1/2 to 3 inches deep into 2 saucepans. Heat oil in one pan to 325 degrees F, and the other to 375 degrees F. Drop slices into the 325 degrees F oil and shake back and forth on the heat for 6 to 7 minutes. Use a mitt or heavy potholder, being careful not to splash oil onto yourself. After about 5 minutes the slices should start to blister and rise to the top. Keep shaking 1 more minute. Using a skimmer, remove the slices a few at a time and drain on paper towels 1 minute or longer, until they begin to soften. For immediate service, start returning pre-fried potatoes to the second (375 degrees F) pan. They should swell instantly. Cook until golden, then remove and drain on paper towels. Discard any that have not puffed.
* Place puffed potatoes on a paper-lined tray, sprinkle with salt and cover with a towel, continuing frying until all potato slices are cooked.
* To serve later, do not allow the potatoes to brown. Place on the tray and cover, as above. They will keep at room temperature for several hours. At serving time, drop briefly into 375 degrees F oil, moving them around with the skimmer to finish browning. Drain, salt lightly and serve.
2 kilos Yukon gold giant potatoes
6 cups canola oil
1 egg white, crushed
½ cup cornstarch
Wonderful salt for garnish
Step 1: In a deep fryer or Dutch oven, preheat your oil to 325 levels.
Step 2: Wash the potatoes and pat dry. Working in batches, use a mandoline to slice the potatoes about 1/8 of an inch thick.
Step 3: Working in batches, line up the slices in two even rows on a big chopping board or clear work floor. Utilizing a tea towel, pat each side of the potatoes dry. On the highest row of potato slices, sprinkle cornstarch to coat the highest aspect of every slice, dismissing any extra with a dry pastry brush. On the underside row, brush the highest aspect of every potato slice with egg white. From the highest row, lay every slice of potato cornstarch-side down on every backside slice to create a double thickness, with the cornstarch and egg white sandwiched between the 2 layers.
Step 4: Reduce every double layer with a 2- or 2 ¼-inch spherical cookie cutter with sharp edges to create circles. (You may place the leftover scraps in a container of chilly water and reserve them for hash or curly fries.)
Step 5: Add 3 circles at a time to the recent oil. For the primary minute, baste the potatoes consistently with oil, spooning it excessive in order that the starch units and received’t deflate. Utilizing 2 wood skewers or a set of chopsticks, flip every spherical continuously till they start to puff up. Cook dinner for 4-5 minutes or till gentle golden or golden brown. Take away with a slotted spoon or spider (a sort of long-handled wire basket skimmer) to a paper towel-lined plate or a cooling rack with a tray beneath to catch the oil. Season with fantastic salt.
*Observe: The temperature of the oil might change whilst you work, so regulate the warmth accordingly.
Dina Avila is a photographer in Portland, Oregon.
Recipe examined by Ivy Manning and Marisa Robertson-Textor
The Kitchy Kitchen
Fried potatoes are my spirit food. Maybe it’s my Irish and Welsh heritage calling to me from generations passed, or maybe I’m just a carb person, but I’ve never encountered a fried potato I didn’t like. Even bad ones are better than no fried potatoes. So when I partnered with KitchenAid® to create a recipe with the Artisan® Stand Mixer and Vegetable Sheet Cutter attachment, pommes soufflé seemed like the perfect thing to try.
If you haven’t had pomme soufflé before, is not what you’re thinking. It’s not a soufflé made from apples. The creation of this perfect potato chip was a happy accident, like most inventions in cooking. Chef Collinet (the creator of sauce bernaise) was cooking a fabulous dinner for European notables when he got would that they would be delayed. He halted the frying of the potatoes, and when he went to fry them again after everyone arrived, they puffed. The lower temperature oil creates a waterproof skin around the potato slice, and when it hit the hotter oil, the steam has nowhere to go, so it pops out, creating a puff. Then you fry the potatoes until golden brown and crisp. The result is basically a potato pillow, filled with air. It’s incredibly crisp and about as delicate as a fried potato can get.
Served with my favorite remoulade and a glass of champagne, this takes cocktail hour snacks to another level. Dry champagne or sparkling wine is the perfect pairing for these salty, dried crisps. The best part is that you can do the first frying well ahead of time, so to get them ready to serve only takes a couple of minutes. Triumphantly emerging into a room with a bowl of fresh pomme soufflé is a great reason to pop a cork in celebration.
Note: Pomme Soufflé can be notoriously difficult to get right, but with the exact slicing from the KitchenAid sheet cutter, and the jiggling of the skimmer, I was able to get 75% success – which is pretty awesome! Any ones that don’t puff just taste like potato chips, so I save those and fry them for me to eat.
2 russet potatoes, peeled and ends trimmed
Using the KitchenAid® Vegetable Sheet Cutter attachment, slice the potatoes to just under a 1/4 inch thick. Slice into 1 1/2 inch wide segments.
Place a few potato slices into 315F degree oil, using the skimmer to vigorously stir the oil. Agitating the oil helps the potatoes create a skin that will then puff. Cook for about 2 minutes until blistered. In a second pot of oil heated to 360-375F, dip the potatoes one at a time using a skimmer to baste them. Dip the potato in the oil, pull it out immediately, and jiggle the potato on the skimmer until it puffs. Set aside. I like to divide the ones that have puffed from the ones that are duds. Let the potatoes cool – don’t worry if they deflate, that’s to be expected. This can be done the day before. When ready to serve, heat the oil to 360-375F and add the “pre-puffed” potatoes in small batches, basting and jiggling with the skimmer as before. Once puffed, cook the potatoes until deep golden, about 2 minutes. Remove to a paper towel and season with salt.
4 teaspoons freshly squeezed lemon juice, or to taste
1/2 teaspoon Worcestershire sauce
1 tablespoon green sweet relish, finely chopped
1 small garlic cloves, minced
1/2 teaspoons capers, drained, finely chopped
salt + freshly ground black pepper
In the KitchenAid® Food Processor attachment, blend the egg, lemon juice, and dijon. While the processor is blending, drizzle in the olive oil very slowly, until the mayonnaise is formed. Add the remaining ingredients, pulsing to combine. Keep chilled until serving.
Steak Rossini with Pommes Soufflées
Cut away the steak from the bone, trimming any fatty outer portions as well as the larger nerves.
In a sauté pan, sear the meat in grapeseed oil, being careful not to overcook it. Once the first side seared, turn the steak over. As soon as the meat begins to be seared on the second side, add the butter and the trimmings. Cook slowly, basting the meat regularly.
When the meat is cooked—it is recommended to serve it rare—place it on a cooling rack set on a plate. Set the steak aside in a warm place, covered with a piece of aluminum foil.
Step 2: Foie Gras
Remove the gall, nerves and any bloody parts from the foie gras. Eliminate the thin parts at each end, as they would dry out while cooking.
Season the foie gras and begin cooking it in a cold, cast-iron pot placed in a 395°F (200°C) oven. Brown on all sides and finish cooking it covered with a piece of aluminum foil.
Remove the foie gras and cover it with plastic wrap.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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COOKING: IT AIN'T ROCKET SCIENCE
My first successful attempt at Pommes Souffles!
As promised, I am working my way through my pile of recipes that have been pushed from one shelf in my mini-kitchen to another alone, unchallenged, uncooked and unloved for months. The recipe on top of that pile, POMMES SOUFFLES is a riff on Jacques Pepin and Julia Child and given to me by my British “grandson” Lee Burke, a chef extraordinaire in his own right. HOWEVER, just because the recipe has two famous names at the top doesn’t mean it’ll work. A few steps got lost in the translation. My first attempt gave me lovely potato chips but no potato pillows, which Pommes Souffles should be.
Discovered by accident in 1837, according to Larousse Gastronomique, this unique preparation could only have been an accident waiting to be discovered. But if you fiddle with it enough, you’ll be rewarded with tiny pillows that are spectacular to look at and even better to eat.
Just be warned, you might not succeed at first, but just keep at it. Your diligence will pay off. And whoever wrote the Julia/Jacques recipe – leaving out key steps is a no-no in the world of cooking.
1 russet potato, peeled and squared on all 6 sides
Canola oil – enough to fill two saucepans with 1½-
Salt for seasoning
Tools and Utensils:
Peel then slice sides and ends of the potato into a rectangle. Run it through a mandolin set at about 1/8-inch. Place the slices on top of 2 paper towels, cover with a 3 rd piece and tamp down to remove moisture.
Heat two saucepans, each with 1½-inch of oil. The first saucepan should reach a temperature of 265F and the second should be 355F.
Carefully dip each potato slice into the cooler saucepan and immediately start shaking it. Shake, shake shake for about 5 minutes, or until the slices start to bubble up. (This is the vital step that was left out of the original recipe.)
Remove each slice individually and place in the hotter saucepan. The pillows will puff up immediately. Keep frying until they turn golden brown.
Pommes Soufflées - Recipes
Diners are treated to these puffed, golden soufflé potatoes as they enjoy their drinks, consider the menu, and wait for their orders at Arnaud’s. The potatoes are fried once to seal the outside, then fried again at a higher temperature, causing the steam inside to puff them like balloons. The magical puffing depends partly on skill, partly on the temperature of the oil used for frying, and partly on the intrinsic moisture of the potatoes themselves. In other words, if all the potato slices don’t puff, it might not be you!
Choose uniform-sized potatoes. Peel them and cut lengthwise into 1/8-inch-thick slices. Heat the oil in the first pan to 350 F. Plunge the slices into the hot oil (do not crowd the pan fry in batches if necessary, letting the oil return to temperature between batches). The slices will sink. Shake the pan gently to keep the hot oil moving over the potatoes. When the potatoes rise to the top, skim them from the oil and drain on paper towels. The process will take about 1-1/2 minutes. Let drain for 5 minutes, or until they cool to room temperature.
Heat the oil in the second pan to 425 F. Plunge the potatoes into the second pan, a few at a time. Within seconds they will puff up and turn golden brown. Skim them from the oil and drain on towels or paper towels. Sprinkle with salt and serve at once.
Astray Recipes: Pommes souffles
Peel and trim potatoes to an even oval shape. Using a mandoline, cut the potatoes lengthwise, on the narrow side, into long, narrow, even oval slices, slightly less than ⅛-inch thick. Pat dry on paper towels.
Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat thermometer. Heat the second pan of oil to 400f.
Drop several potato slices into the first pan. Remove from heat and shake to keep potatoes from sticking together. When the oil temperature drops to 300f, remove the potatoes with a skimmer and plunge them into the second pan. (The potatoes will puff and bob around on top of the oil.) Turn the puffs constantly until well browned on all sides. Transfer the potatoes to paper towels to drain.
Bring both pans of oil back to specified temperatures, then repeat until all potatoes are cooked.
Sprinkle with salt and keep warm until ready to serve.
a 1952 Gourmet Mag. favorite
NOTE: Be VERRRRY careful as there is a considerable tendency to spatter oil, doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER in this recipe.
French Cuisine Technique: Pommes Soufflées
In this series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the world each year. In the below video we show you how to make pommes soufflées.
Pommes soufflées are perfect if you want to do something different with potatoes. These light puffed potato pillows have a delightful texture, and are the perfect accompaniment to a wide variety of dishes.
Chef&rsquos tips: It is important to add multiple slices of potatoes together at the same time in the oil, which should be at 130°C. Move the potatoes continuously to incorporate air and ensure puffing later.
Be sensitive to the moisture levels in your potatoes and experiment with different varieties. Mastering this technique is all about trial and error (and a bit of luck!). The potatoes puff up because the external layers have low moisture but there is higher moisture at the centre of the slices. Once they begin frying in the oil, the moisture is sealed in by the crust that forms on the outside through frying. Then as moisture at the centre turns to steam and tries to escape, it makes the potato puff up.
1. Peel the potatoes, and trim into a 'soap' shape to give the potato curved edges and to ensure the slices have regularity.
2. Using a mandolin or knife, slice the potatoes to a thickness of 3-4 mm. Place the slices between sheets of absorbent paper, lightly pressing down to help absorb moisture from the outer layers of the potato.
3. Heat one pan of oil to around 130°C and the second to around 180°C. Add potato slices to the 130°C oil first. Agitate the oil continuously. As the potato slices begin to puff up, remove them from the oil and reserve on absorbent paper until they are ready to be transferred to the hotter oil, or transfer immediately.
4. Once transferred to the hotter, 180°C oil, keep basting constantly and watch the potato slices puff up.
5. Remove from the oil and drain. Serve with coarse salt.
Le Cordon Bleu Chefs also share recipes for you to develop your culinary skills.
How to Cut Pommes Soufflées – How to Cut Potato Puffs – How to use Mandoline – Cooking Classes
Welcome to my cooking classroom. During that lesson, you will learn how to cut Puffed Potatoes – Potato Puffs – Comment faire les pomme soufflées. How to make fried Potatoes Recipes Video.
Leave me a comment or questions. Please share the video to your family and friends. More of my videos on my Channel https://www.youtube.com/user/67Miloud
Rogers Powell easy Recipe
Pommes soufflées are cooked
by the Two-step method in oil:
STEP 1: The potatoes are cut into 3-mm
thick (1/8-in thick) oval, Rectangular, square slices, then
blanched for approximately 5 minutes
between 280°F and 300°F moving them around until softened.
STEP 2: The potatoes are transferred
into oil heated to 350°F (177°C) oil.
This will make the potato sticks inflate,
if the oil is to hot, the potatoes will color to fast and won’t achieve a crispy texture. Cook the potatoes in the oil till the are nice golden brown and crispy.
Drained on a kitchen towel season them with salt and serve right away.
Many of those great chefs love Puffed Potatoes.
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The French culinary Institute
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Place of origin: Italy
What it is: Fluffy, delicious dumplings that are better than pasta, but go with many of the same things (especially pesto). They canꂾ made with non-potato ingredients like semolina, but the best gnocchi are potato gnocchi, because duh. (Photo: Flickr)
Best recipe: Fine Cooking