Pommes de Terre Soufflees (pohm d’tair sou-flay) are thinly sliced potatoes fried in two lots of oil – the first at a low temperature, the second at high temperature. This method of frying makes the potatoes puff up. Serve Pommes de Terre
Soufflees with grilled meat or fish. If any of the potato slices do not puff up when fried the second lime, remove them and serve them as fried potatoes.
1 lb. potatoes, peeled and cut into ‘-inch thick slices sufficient vegetable oil for deep-frying
1 teaspoon salt
Place the potato slices in a large bowl of cold water for 30 minutes. Drain them and dry thoroughly with a clean cloth.
Fill two large saucepans one-third full with oil. Heat the oil in one pan over moderate heat until it reaches 325 °F on a deep-fat thermometer or until a piece of stale bread dropped into the oil turns golden brown in 65 seconds.
Heat the oil in the other pan over moderate heat until it reaches 375 °F on a deep-fat thermometer or until a piece of stale bread dropped into the oil turns golden brown in 40 seconds.
Drop the potato slices into the first pan and fry them for 4 minutes.
Using a slotted spoon, transfer the slices to the second pan and fry them for 2 to 3 minutes or until they puff up.
Immediately the slices puff up, remove them from the oil and drain them on kitchen paper towels.
Sprinkle with the salt and serve immediately.