RECIPE: Souffle Potatoes
Souffle Potatoes: Yield 10 servings
2-1/2 pound Idaho Potatoes
oil or frying fat, as needed
1. Slice potatoes 1/8-inch thick and dry them thoroughly on absorbent toweling.
2. Heat the oil or fat in a deep-fat fryer or rondeau to 300 degrees F.
3. Add the potato slices in small batches. Shake the baskets or pot carefully to prevent the potatoes from sticking. When the slices blister, remove and drain them in a single layer on toweling.
4. Heat the oil or fat to 375 degrees F. Add the blanched potato slices. Fry them until they are puffed and golden. Drain them well and serve immediately.
(My Dad was a chef and he used to occasionally make these.)