cookPommes Soufflées

From Julia Child and Jacques Pepin & Saveur SERVES 6

6-8 large russet potatoes

First Jacques peels the potatoes. Next he trims each one into a uniform oblong with flat sides and bottom.

Either by hand or with a mandolin, he slices the potatoes just a bit thicker than 1/8".

The slices are fried once in a pan with at least 1 ½" of vegetable oil heated to 300°, then fried for a second time in hotter oil-375°-until they puff into golden, perfect pommes soufflés.

Salt to taste and serve immediately.

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