Potatoes Souffle
Recipe courtesy of Chef Brian Landry, Galatoire's Restaurant, New Orleans, LA
Serves 4 to 6
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In a large, heavy-bottomed pot suitable for frying, heat the oil to 325F.
While the oil heats, slice the potatoes lengthwise 1/8 inch thick using a mandoline or very sharp knife.
Trim the square corners from either end of the strips of potato.
The result will be a long oval shape.
Place the potatoes into the oil, not more than two layers at a time. Overloading the pot will cause the temperature to drop.
In order to maintain a consistent temperature, move the potatoes constantly with a slotted spoon.
Cook the potatoes for 4 to 5 minutes, until light brown. Some will form small air bubbles. This is an indication that the meat of the potato has cooked away.
Once the potatoes have become inflated, remove them from the hot oil and set aside to cool until just prior to serving.
To prepare this dish in advance, cook the potatoes until they puff, and immediately remove them from the 325F oil and lay flat on a sheet pan.
Place wax paper between the layers of potatoes.
Place the potatoes back into the oil and they will puff instantly.
Cook for an additional 30 seconds, stirring continuously until they re golden brown on both sides and crispy enough to hold their form without deflating.
Remove the potatoes from the oil and drain them on paper towels.
Sprinkle with a pinch of salt while hot.
Repeat with remaining potatoes.
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