1. 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.