Pommes SoufflÉes Recipes

POMMES SOUFFLÉES

POMMES SOUFFLÉES image

Categories Potato

Number Of Ingredients 1

Ingredients

6-8 large russet potatoes

Steps:

First Jacques peels the potatoes. Next he trims each one into a uniform oblong with flat sides and bottom. Either by hand or with a mandolin, he slices the potatoes just a bit thicker than 1⁄8". The slices are fried once in a pan with at least 1 1⁄2" of vegetable oil heated to 300°, those that fail to puff are not used, those that started to puff are fried for a second time in hotter oil-375°-until they puff into golden, perfect pommes soufflés. Salt to taste and serve immediately.

POMMES SOUFFLES (PUFFED UP POTATOES)

Pommes Souffles (Puffed up Potatoes) image

Make and share this Pommes Souffles (Puffed up Potatoes) recipe from Food.com.

Provided by JelsMom

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb idaho potato
1 tablespoon light margarine, softened
1/3 cup fat-free half-and-half, warmed
1/4 teaspoon sea salt
1/2 teaspoon fresh coarse ground black pepper
6 tablespoons egg whites
1/4 cup sharp cheddar cheese, finely grated
1 teaspoon flaked sea salt or 1 teaspoon colored sea salt

Steps:

Peel potatoes & cut into large chunks. Place in large pot & cover with cold water. Bring to boil & cook 10-15 minutes until tender.
Drain well and return to pot on stove. Cover and heat over low flame, shaking occasionally, about 3 minutes until potatoes look dry.
Mash low speed with electric hand mixer. Fold in butter, milk, salt and pepper. Let cool.
Heat oven to 400°F.
Spray baking dish (8x8" or similar size) with non-stick cooking spray. Beat 3 T egg whites & stir into potatoes. Add cheese.
With electric hand mixer, whip remaining 3 T egg whites until stiff peaks form. Gradually fold whipped eggs into potatoes.
Transfer potatoes to baking dish.
Bake 30 minutes until top begins to brown.
Sprinkle with flaked or colored sea salt & serve.

Nutrition Facts : Calories 140.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 8.4, Sodium 263.1, Carbohydrate 22.1, Fiber 2.6, Sugar 2.1, Protein 7.1

POMMES DE TERRES SOUFFLEES (PUFFED POTATOES)

Pommes De Terres Soufflees (Puffed Potatoes) image

Make and share this Pommes De Terres Soufflees (Puffed Potatoes) recipe from Food.com.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

2 lbs large potatoes
oil
salt

Steps:

Wash and peel potatoes.
Cut into fries 1 1/4 inches wide by 1/8 inch thick.
Soak potatoes in ice water, then drain and pat dry.
Heat deep fryer oil to 275°F Put only enough potates in fryer to cover the bottom of basket.
Fry potatoes until they begin to brown and puff, moving them around with a fryer tool as they fry.
Drain potatoes.
Potatoes may be held at this point for frying later, or immediastely cooked.
Heat deep fryer oil to 400°F.
Put only enough potatoes in fryer to cover bottom of basket.
Finish frying, moving them through the oil as they cook, until they become golden and crispy.Remove from oil, drain on absorbent brown paper and season immediately with salt to taste.

Nutrition Facts : Calories 116.5, Fat 0.1, Sodium 9.1, Carbohydrate 26.4, Fiber 3.3, Sugar 1.2, Protein 3.1

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