Pommes Soufflées
Credit: Christopher Hirsheimer
SERVES 6
6-8 large russet potatoes
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
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 1⁄2" 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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