Recette soufflé de pomme de terre, cœur fondant au fromage

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 the potatoes and cut them into even, thin slices.

Soak the potato slices in water for at least 30 minutes to remove excess starch.

Drain and pat the potato slices dry with a clean towel.

Heat oil in a deep fryer or a heavy pot to 325°F (160°C).

Fry the potato slices in batches until they are soft but not colored, about 5-6 minutes.

Remove the potatoes from the oil and drain on paper towels.

Increase the oil temperature to 375°F (190°C).

Fry the potatoes again in batches until they puff up and turn golden brown, about 2-3 minutes.

Remove the puffed potatoes and drain on paper towels again.

Season immediately with salt, black pepper, garlic powder, and onion powder to taste.

Serve hot, garnished with fresh herbs and a sprinkle of paprika.

Cooking Techniques

Spice Level:

Allergens