The perfect pommes soufflé! All tips & tricks for this delicious fine dining potato crisp!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a nice flavor.

truffle oil

💰Cheaper: olive oil

Olive oil provides a similar texture without the high cost.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more accessible and have a longer shelf life.

Peel one large waxy potato and slice it into thin slices, around one millimeter thick, using a mandolin or slicing machine.

Lay the potato slices in two rows opposite each other on your worktop so they fit perfectly when stacked.

Dust a thin layer of potato starch on top of the top row of potato slices.

Use a brush to remove any excess potato starch. Repeat if necessary to ensure it's super tight.

Add a thin layer of egg white on the bottom row of potato slices.

Place the bottom slice on top of the top slice with the egg white side facing the potato starch side, and leave it be without pressing down.

Cut the stacked potato slices into desired shapes using a cutter, removing any excess potato.

Transfer the potato shapes to the side of a tray or plate for easier deep frying.

Heat oil to 170°C (338°F) and transfer a few slices into the oil.

Once the potato slices start to float, baste them with the hot oil to help them puff up and achieve an even color.

When they start to bubble, take them out of the oil and transfer them onto kitchen paper to drain.

Season the puffed potatoes with salt and give them a little more heat to ensure all moisture is gone before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens