Pommes souffléespuffed potatoes with double frying
Oval potato slices that puff up like small cushions through consistent thickness, complete drying, and two fryings at different temperatures.
Jump to ingredients and method ↓
Pommes soufflées require precision: slices that are too thin become chips, and thick ones do not puff. The first frying cooks and creates steam while movement prevents sticking; the second, hotter frying expands the steam and sets the crust. The potato must be dry, and each batch should be small to maintain temperatures.
Ingredients
Potatoes
Frying
Finishing
Preparation
Cut precisely
Shape the potatoes into cylinders and cut 3 mm oval slices, uniform and without thin tips.
20 minutesWash and dry
Rinse off the starch, dry each slice, and air dry for 30 minutes between dry cloths.
35 minutesFirst frying
Fry few slices at 150 °C, moving constantly until they start to puff without browning.
10 minutesInflate in hot oil
Immediately transfer to oil at 190 °C and drizzle with hot oil until they puff and turn golden.
10 minutesDrain and season
Drain on a rack, salt while still hot, and serve uncovered.
5 minutes
Substitutions
High-starch potatoes work best; oven or air fryer cannot replicate the double frying that forms the cavity.
Storage
Do not cover; condensation destroys the hollow crust.
Approximate shelf life: Consume immediately.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
Frequently asked questions
How to recognize the correct point?
Use a mandoline and discard slices with uneven thickness; even a minimal difference prevents uniform puffing.
Can I prepare in advance?
Follow storage instructions and leave the steps that determine crispiness, volume, or finish close to serving time.
