Shaping Pommes Soufflees

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1. Start with a sharp paring knife and a large russet potato weighing about 12 ounces. Todd Coleman
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2. With the knife positioned about 1/2″ into the potato, slice off a piece. Todd Coleman
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3. With the knife positioned about 1/2″ in from the potato’s end, slice off another piece. Todd Coleman
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4. With the knife positioned about 1/2″ into the potato, slice off a piece. Todd Coleman
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5. With the knife positioned about 1/2″ in from the potato’s other end, slice off another piece. Todd Coleman
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6. Rest the potato on one of its long sides and, with the knife positioned about 1/4″ into its flesh, slice off a piece. Todd Coleman
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7. Repeat step 6 with the other long side of the potato so that it takes on a rectangular shape. Todd Coleman
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8. Starting at the short end of the rectangle, slice a diagonal piece off one corner. Todd Coleman
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9. Continue slicing diagonally on the three remaining corners of the rectangle. Todd Coleman
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10. You should now have a potato shaped roughly like a diamond. Todd Coleman
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11. Round off the sides of the potato.
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12. You should now have a potato shaped roughly like a football. Todd Coleman
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13. Using a plastic Japanese-style mandoline, slice the potato lengthwise into 1/8″-thick slices and transfer them to a bowl filled with cold water. Todd Coleman