Pommes De Terre Soufflees Recipe
Pommes De Terre Soufflees is a fried potato recipe that is french in origin. Fried in vegetabel oil, this simple fried potato recipe or Pommes De Terre Soufflees can be served as a side in meals or with mussels as the french love it!
Ingredients
| Potatoes, cut into 1/4cm/1/8in slices 1/2kg/1 lb | ||
| Sufficient vegetable oil for deep-frying | ||
| Salt | 1 Teaspoon | |
Directions
Put the slices into a large bowl of water and set aside for 30 minutes.
Drain and dry thoroughly on kitchen towels.
Fill two large saucepans one-third full with oil.
Heat the oil in one pan until it reaches 170°C (325 °F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 65 seconds.
Heat the oil in the second pan until it reaches 190°C (375 °F) on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden in 40 seconds.
Drop the potato slices into the first pan and fry for 4 minutes.
Using a slotted spoon, transfer the slices to the second pan and fry for 2 to 3 minutes or until they puff up.
Remove from the oil and drain on kitchen towels.
Sprinkle over the salt and serve at once.
Drain and dry thoroughly on kitchen towels.
Fill two large saucepans one-third full with oil.
Heat the oil in one pan until it reaches 170°C (325 °F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 65 seconds.
Heat the oil in the second pan until it reaches 190°C (375 °F) on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden in 40 seconds.
Drop the potato slices into the first pan and fry for 4 minutes.
Using a slotted spoon, transfer the slices to the second pan and fry for 2 to 3 minutes or until they puff up.
Remove from the oil and drain on kitchen towels.
Sprinkle over the salt and serve at once.
Chef
