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RECIPE: Souffle Potatoes

Posted by lisbet (My Page) on
Fri, Mar 24, 06 at 10:15

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.)

Follow-Up Postings:

RE: RECIPE: Souffle Potatoes

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

RE: RECIPE: Souffle Potatoes


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!


RE: RECIPE: Souffle Potatoes

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!

RE: RECIPE: Souffle Potatoes

So Woodie, you're saying Caliloo was being suggestive, huh? ;)

RE: RECIPE: Souffle Potatoes

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.

RE: RECIPE: Souffle Potatoes

Thank you....every little bit of info. helps ! :-)

RE: RECIPE: Souffle Potatoes

I LOVE Melinda Lee! Yep, these are just cryin' to be made!


RE: RECIPE: Souffle Potatoes

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.

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