A side dish: soufflé potatoes, crisp, airy potato pillows for a festive Christmas menu. Two wafer-thin potato slices are stuck together with a layer of egg white and cornflour and fried in hot oil, after which they puff up. They are salty, golden brown and look impressive on the plate next to a piece of meat or poultry. A tip: use a mandoline for slices of even thickness and serve them straight away, because they are crispest fresh from the oil.
Soufflé potatoes
Soufflé potatoes
Method
01
Prepare the potatoes
Peel the potatoes and dry them without rinsing so the starch is kept. Lightly beat the egg white.
02
Slice thinly
Slice the potatoes very thinly on a mandoline, about 1 to 1.5 mm. Make sure you have an even number of slices.
03
Brush and dust
Brush each slice with a thin layer of egg white, dust with cornflour and tap off the excess. Brush half of the slices again with egg white.
04
Stick together
Place the slices on top of each other in pairs, with the brushed sides facing, and press them together gently.
05
Cut out
Cut out shapes with a cutter or round biscuit cutter and carefully set them aside with a spatula.
06
Fry
Heat the oil to 175 to 180 °C and fry the chips in small batches until golden brown and puffed, about 2 to 3 minutes. An adult does this.
07
Drain and serve
Drain the chips on kitchen paper, sprinkle with salt and serve immediately. For extra crispness, dip them briefly in the hot oil again just before serving.
Tips & notes
Allow about 500 g of potatoes, 2 tbsp of cornflour and 2 litres of oil for 20 chips (4 servings); the frying time of 2 to 3 minutes per batch is a guideline. Whether the slices puff up well depends on the potato variety, thickness and oil temperature; try a few first. This version fries at a fixed temperature of 175 to 180 °C; classic pommes soufflées are fried in two stages. Deep-frying is dangerous with children nearby: use a pan or deep fryer with a lid, fill it no more than half with oil and never leave it unattended. Never put out an oil fire with water. Potato starch can be used instead of cornflour.
Chef's tip
Use a mandoline for slices of even thickness, about 1 to 1.5 mm: too thick and they will not puff, too thin and they tear. Do not rinse the potatoes, because the starch on the surface makes the slices stick together. For extra crispness, dip the chips briefly in hot oil again just before serving.
Variations
- With herbs: sprinkle finely chopped rosemary or thyme, or a little paprika, over the warm chips after frying.
- With Parmesan: sprinkle the chips with finely grated Parmesan immediately after frying.
- With truffle salt: use truffle salt for a luxurious festive flavour.
Contains:
Eggs
