MasterChef Pommes Soufflées

Ingredients

• 2 russet potatoes (peeled and sliced into uniform rectangles)
• neutral oil (for deep frying)
• salt (to taste)

Steps

1. 1

   Peel the potatoes and slice them into uniform, thin rectangular planks (approximately 1/8 inch thick). Ensure they are dry before frying.

2. 2

   Heat oil in a deep pot to a moderate temperature (around 300°F / 150°C).

3. 3

   Add the potato slices to the oil and fry them, moving them constantly with a slotted spoon or spider to ensure even cooking, until they start to blister slightly but do not brown.

4. 4

   Remove the potatoes from the oil and drain them briefly.

5. 5

   Increase the heat of the oil to a higher temperature (around 375°F / 190°C).

6. 6

   Drop the par-fried potatoes back into the hot oil. They should immediately puff up into hollow 'soufflés'.

7. 7

   Fry until golden brown and crispy, then remove and drain on paper towels.

8. 8

   Season immediately with salt while hot.

Notes

The key to pommes soufflées is the double-fry method and constant movement in the first fry to create the internal steam pocket. If the potatoes don't puff, the oil temperature is likely too low or the slices are uneven.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• fried
• french cuisine
• potatoes