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Pomme de Terre Soufflées – Puffed Potatoes
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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.
Pomme de Terre Soufflées - Puffed Potatoes
- 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.
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