Classic French Pommes de Terre Souffles with Bearnaise Sauce
Author:Tim
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:2-3 servings 1x
Ingredients
Scale
3 large Idaho Russet potatoes (old enough to be somewhat soft, not rock-hard)
Canola or vegetable oil – frying
Fine salt – seasoning
Bearnaise sauce- condiment – Get the recipe HERE
Instructions
Peel a potato and slice it 1/8th inch thick on a mandolin. Trim each slice to 1.5” wide and 3.5” long and place them in ice water. Repeat with the remaining two potatoes and let them soak 15-20 minutes to remove excess starch. Transfer them to a kitchen towel and pat them dry with a second towel or paper towels
Heat the oil in a deep fryer to 325degrees. Use an instant-read thermometer to verify the temp
Carefully add a single layer of potato slices in a basket (no more than 1 serving, 6-8 slices) to the hot oil and fry, raising and lowering the basket to keep them moving until the potatoes blister and are just beginning to brown – about 3-4 minutes
Remove the potatoes with a slotted fish spatula and let them drain on paper towels until completely cool and limp
Increase the oil temperature to 375-380
Return the partially fried potatoes to the hot oil in batches and fry until the potatoes are golden brown, puffed, crispy and hold their shape, about 2 minutes
Strain the potatoes from the oil and drain on fresh paper towels, season with fine salt and serve immediately