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.

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