Pommes soufflé

In this age of textures and crispy garnishes, this classic has enjoyed a revival. It takes a little practice, but the result will amaze. The key elements for success with this preparation are the choice of potato and the right temperature.

Pommes soufflé

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potato, waxy



peanut oil




Preparation method

  • Heat oil in one pan to 150°C and in another pan to 180°C.
  • Peel the potatoes and cut into slices 3mm thick.
  • Using a cutter, punch out small rounds and rinse them.
  • Pat them dry and deep-fry them first in the 150°C oil.
  • Shake the pan gently and wait until blisters begin to form on the potatoes.
  • Transfer immediately to the 180°C oil and fry until they puff completely and turn crispy.
  • Remove from oil and drain on paper towels.
  • Sprinkle with salt.

Serving suggestions

  • Alongside salads and cold starters, e.g. with oyster, cauliflower and quinoa.
  • As a crispy garnish to an amuse-bouche.
  • As a snack, sprinkled with a little ground cinnamon for an added touch. It sounds like a bold choice, but the combination is perfect.

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