Pommes soufflé

waxy potatoes

egg white

potato starch

Peel a waxy potato and slice it in thin slices on a mandolin. They need to be around a millimeter thin. Now place them in rows of two on your worktop and try to match the size. Dust a thin layer of potato starch on the top row. You can also use cornstarch, but I find that potato starch works better. Now brush the excess powder off. Then take some egg white and brush a thin layer on the bottom row. After that place the slices on top of each other with the egg white side facing the starch side. Now cut them with the desired cutter. It can be any size or shape. Then remove the trimmings and place the slices on a tray. While you’re making the pommes soufflé make sure you have some frying oil that’s 170 degrees Celsius ready. Then directly deep fry the potato rounds in small batches. Once they start to float baste them with the hot oil to make them souffle even more and to give them a nice even color. Start with a small amount and focus on the quality. Once you get the hang of it you can deep fry more at a time. I always say, practice makes perfect! Now season with salt and then they’re ready to be used. Making pommes soufflé might take some time, but it’s such a nice and beautiful crisp. You can keep them dry and covered for a couple of weeks.

My 5 favorite potato recipes!