By Erica Lovelace
Souffléd Potatoes
6 steps
Prep:10minCook:30min
Legend has it, this recipe was invented when a chef’s dinner guests were running late so he refried the potatoes to rewarm them upon their arrival. He discovered the potatoes puffed up during the second fry.
Updated at: Thu, 17 Aug 2023 10:38:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
85
High
Glycemic Load
13
Moderate
Nutrition per serving
Calories267.5 kcal (13%)
Total Fat22.8 g (33%)
Carbs15.1 g (6%)
Sugars0.7 g (1%)
Protein1.8 g (4%)
Sodium199 mg (10%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Slice your potatoes with a mandolin to approximately 1/8 of an inch or 3mm
Step 2
Bring your frying oil to 300-325 degrees. Depending on the size of your vessel, it should be 3 inches deep
Step 3
Fry the slices for 2-3 minutes. Be sure to monitor the color as you don’t want it to be too dark
Step 4
Remove with slotted spoon to cool for 15 minutes. Meanwhile, crank the temperature to 375 degrees
Step 5
Fry the potato slices again for 1-2 minutes, you should see the potatoes puff up. Remove from oil with slotted spoon to drain, salt immediately
Step 6
Enjoy with aioli or sauce béarnaise
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