Pommes soufflées are a sophisticated variety of French fried potato by which slices of potato are fried twice. The potato slices puff up into little balloons during the second frying and turn golden brown.
- ½ kg potatoes, cut into thin (¼ cm) slices
- vegetable oil, for deep-frying
- Put the slices into a large bowl of water and set aside for 30 minutes. Drain and dry thoroughly on kitchen towels.
- Fill two large saucepans one-third full with oil.
- Heat the oil in one saucepan until it reaches 150°C on a candy thermometer (or until a small cube of stale bread dropped into the oil turns golden in 70 seconds). Heat the oil in the second saucepan until it reaches 190°C on a candy thermometer (or until a small cube of stale bread dropped into the oil turns golden in 40 seconds).
- Drop the potato slices into the first pan and fry for 4 minutes.
- Using a slotted spoon, transfer the slices to the second pan and fry for 2 to 3 minutes or until they puff up. Remove from the oil and drain on kitchen towels.