Pommes Soufflées

Pommes Soufflées
Staff Writer



Flaky and airy, these potatoes are a classic French recipe.


  • 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.

Soufflé Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Soufflé Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!