RECIPE: Souffle Potatoes

lisbetMarch 24, 2006

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.)

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This is Deja vu all over again. I think it's a sign I need to make these. Check the post from Caliloo a day or so ago. These must be some great potatoes. Thanks for the prod to try my hand at these spuds.

Here is a link that might be useful: Caliloo's Papas Fritas

    Bookmark   March 24, 2006 at 12:20PM
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I haven;t thought about these in 15 years and here they are twice in a few days!

Ginger - this is definitely a sign from the food gods that they *need* to be made!


    Bookmark   March 24, 2006 at 2:05PM
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This is why I love these forums! All somebody has to do is whisper about a tasty recipe and it is suddenly "divine intervention" and about 100 people will be making this dish over the weekend and posting about it, LOL LOL! The power of suggestion is never stronger than here on Garden Web!

    Bookmark   March 24, 2006 at 2:14PM
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So Woodie, you're saying Caliloo was being suggestive, huh? ;)

    Bookmark   March 24, 2006 at 2:17PM
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I was listening to Melinda Lee this morning (cooking show in LA area) and she mentioned these. She read that the potatoes used should be older potatoes, not too hard, with just a wrinkling beginning on the skin. Just passing this along.

    Bookmark   April 1, 2006 at 3:45PM
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Thank you....every little bit of info. helps ! :-)

    Bookmark   April 1, 2006 at 5:24PM
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I LOVE Melinda Lee! Yep, these are just cryin' to be made!


    Bookmark   April 2, 2006 at 4:39PM
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I first tried these potatoes in Argentina. Later I had them in southern Spain at the hotel I worked. Someone told me these potatoes were invented in a train in France. The cook ran out of gas while frying potatoes. After he changed the gas canister and reheated the oil, the potatoes puffed up, so they were "discovered" by fate.

    Bookmark   August 29, 2008 at 11:36PM
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