Subject: Pommes Soufflees
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 21 2001 - 09:50:58 EST
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F O O D F U N N Y
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Reader Joyce Ann Krupa swears this really happened:
My husband and I were eating dinner last night - chicken melts with
potato chips. He's not the neatest eater, especially when he's
talking. At one point I had to say, "Jim, you have a chip on your
shoulder."
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T O D A Y ' S R E C I P E
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If you have ever had these puffy, air-filled fried potatoes, you
probably wondered how they were made. The secret is in frying them
twice, as I explain below.
Pommes Soufflees (Puffed Fried Potatoes)
2 - 3 lbs (900 - 1350 g) baking potatoes
Vegetable oil for deep frying
Salt to taste
Peel the potatoes and trim them into uniform cylinders about 2 inches
(5 cm) in diameter. Cut into thin slices, about 1/4 inch (5 mm)
thick. Pour the vegetable oil into 2 large heavy saucepans to a depth
of about 3 inches (8 cm). Heat the oil in the first pan to a
temperature of 325F (160C), and to 375F (190C) in the second. Working
with a handful at a time, pat the potatoes dry with paper towels and
drop them into the 325F oil. Fry for 5 to 6 minutes, until lightly
browned. Remove them from the oil with a slotted spoon and drop into
the 375F oil. They should puff almost immediately. Drain on paper
towels and season with salt. Serve immediately. Serves 4 to 6.
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