Pommes Soufflé 2.0

Ingredients

• 2 Large starchy potatoes (Peeled and sliced into uniform rectangles; Agria or Russet recommended)
• Potato starch (Used for dusting between slices to create the seal)
• 1 Egg white (Lightly beaten; used as a binder for the starch)
• Neutral frying oil (Such as vegetable or sunflower oil for deep frying)
• Salt (To taste)

Steps

1. 1

   Peel the potatoes and cut them into uniform rectangular blocks. Use a mandoline to slice the blocks into thin, even slices (approximately 3mm thick).

2. 2

   Lay half of the potato slices flat on a clean work surface. Lightly brush the surface of each slice with a thin layer of egg white.

3. 3

   Dust the egg-washed slices with a thin, even layer of potato starch. Place a second potato slice directly on top of each dusted slice, pressing firmly to create a seal.

4. 4

   Use a round or rectangular cutter to trim the sandwiched slices into perfect shapes, ensuring the edges are tightly bonded together.

5. 5

   Heat frying oil in a deep pan or fryer to 150°C (300°F).

6. 6

   Carefully add the potato sandwiches to the oil. Constantly agitate the oil by spooning it over the potatoes or gently shaking the pan. This movement is critical to help them puff. Fry until they begin to expand and form a skin, but do not let them brown yet.

7. 7

   Remove the puffed potatoes from the first oil and let them drain briefly.

8. 8

   Increase the oil temperature to 180°C (355°F) or use a second fryer at this temperature.

9. 9

   Flash-fry the puffed potatoes in the hotter oil for 1-2 minutes until they become golden brown and very crispy.

10. 10

    Drain on paper towels, season immediately with salt, and serve while hot and airy.

Notes

The key to success is the constant movement of the oil during the first fry, which encourages the steam inside to separate the layers. Using the starch/egg white 'glue' method (2.0) makes the puffing much more reliable than the traditional single-slice method.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• gluten-free
• fried
• french cuisine
• potato