Soufflé Potatoes

souffle_potato

Pierre’s challenge “The Soufflé Potatoes.”

Those “Darn Little Devils” do not necessarily puff on command. It is a trick in itself. Chefs have been know to commit suicide for failing to have them puff.

What’s the secret?

Thickness of the cuts, then when the potatoes are sliced. Keep those ‘Devils,’ cool in the ice box covered with a damp towel for at least 4 to 6 hours.

You will need two batch of olive oil at two different temperature.

Highest temp 1st. dump those devils in, for 5 minutes. Retrieve, place on top of dry towels, dry them ‘devils.’

When potatoes are cooled, dump then in second oil batch, within minutes they will puff. If they don’t… Your chef’s hat is gone, you are a nobody.

Pierre

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3 Responses to Soufflé Potatoes

  1. partoutati says:

    Soufle potatoes are a treat but seldom done well.

  2. Jack says:

    I tried those soufle potatoes, never had ’em soufle.

    • Max says:

      Two different oil temperatures are needed to have them to puff. Also very important the thickness you will cut those potatoes, make the difference.

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