- 2.5 quarts (2.5L) Vegetable oil for frying
- 2 russet potatoes
- 1.5 Tbsp (30g) corn starch
- Kosher salt to taste
Pomme Souffle | Puffed Potatoes
A potato is a powerful thing in Joshua Weissman's hands.
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Ingredients
Directions
- Heat vegetable oil in a 7 quart pot until 325°F (160°C).
- Peel and slice your potatoes about ⅛ inch thick.
- Dust half of your potato sheets with cornstarch, ensuring to brush off excess starch, and lay the second half of your slices over the dusted ones.
- Cut each double layer using a 5cm ring cutter, yield should be 3-4 discs per slice depending on size, and pat dry using a paper towel
- Fry discs in hot oil for 20 seconds then flip over and cook for another 20 seconds, season potatoes with salt and reserve on a wire rack or anything that excess oil can drip or be absorbed on
- Serve hot and enjoy!
