Imported from Instagram
Pommes Soufflé (Soufflé Potatoes)
An elegant and affordable appetizer that transforms humble potatoes into crispy golden pillows using a double-layer technique.
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Ingredients
- 1 potato (large, thinly sliced)
- 1 egg white (for sealing the slices)
- 1 tbsp cornstarch (for dusting)
- vegetable oil (for frying)
- salt (to taste)
- 1 tbsp mayonnaise (optional, for garnish)
- 1 tbsp grated cheese (optional, for garnish)
Steps
- 1
Slice the potato into very thin rounds and dry them completely with paper towels.
- 2
Separate the egg white from the yolk; set the white aside in a small bowl.
- 3
Spread out the potato slices and dust half of them with cornstarch.
- 4
Brush the other half of the potato slices with the egg white.
- 5
Pair the slices together so that the egg white side and the cornstarch side face each other on the inside.
- 6
Use a circular cutter (or your preferred shape) to trim the paired potatoes and ensure the edges are well sealed.
- 7
Heat the oil in a pan or deep fryer to 350°F (175°C).
- 8
Fry the potatoes in the hot oil. You will see them puff up like small pillows.
- 9
Cook on both sides until golden brown and crispy.
- 10
Remove from the oil and salt immediately while still hot.
- 11
Optionally, garnish the top with a dot of mayonnaise and grated cheese before serving.
Notes
For best results, ensure the potato slices are of uniform thickness. The seal created by the egg white and cornstarch is what allows the steam to be trapped and puff them up.
Nutrition per serving
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