POTATO PUFFS

Not one of the easiest recipes but definitely one of the most impressive and delicious ones.  Make sure you work with precision, cutting the potato in exactly the same thickness and the (two) temperatures of the oil must be measured to the degrees.

You know the amount of time-saving gimmicks we all keep gathering in our drawers - well, they come in handy sometimes and with these wonderful typical French Pommes Soufflees you can make sure to get your Mandoline slicer out and back in action.

By Jan-Hendrik van der Westhuizen

POTATO PUFFS

Serves 6

Ingredients

  • 6 large potatoes 
  • Russet or any ideal type for deep-frying, peeled and cut into rectangle
  • Peanut oil
  • Sea salt

Method

  1. Once the potatoes have been shaped into rectangles or cylinders slice them with a mandoline or very sharp knife to the thickness of about 1/8″ (I would suggest to use the mandoline as I had no idea how thick 1/8 ” was without it)
  2. Place the slices in a bowl of cold water. For a great gallery with exactly how to shape them visit the Saveur website here.
  3. Heat the peanut oil in a cast-iron pot over medium heat, then drain the potato slices and dry them thoroughly.
  4. The oil must reach 250C before frying them for the first time - make sure to check this with a thermometer.
  5. Once the sides are slightly crispy and small blisters start to form, remove from the oil and drain on kitchen towel and cool for about 30 minutes. (This can be done well in advance, before you intend to serve the puffs.)
  6. Reheat the oil to 400 degrees and fry the potatoes until they puff up, (its kind of magic to see and makes you want to fry every potato slice immediately!)… but do this in small batches to get the best results. It will take about 1 minute until they are nice and crispy. Remove with a clotted spoon, salt and serve right away!

Bon Appetit!