3 ways to make Pomme Soufflé (PUFFED POTATO FRIES)

3 ways to make Pomme Soufflé (PUFFED POTATO FRIES)

The recipe you’ve all been waiting for is here! 🤓

During the past couple of months your social media had been probably flooded with various different Pomme Soufflé pics and videos. No wonder Chefs rediscovered & fell in love again with these puffy potato pillows, since they provide such a wonderful base for numerous types of amuse bouche.

After reading this blog you’ll learn 3 most common ways of making Pomme Soufflé, a.k.a. puffed potato fries. But only that✌ If you watch the video as well, you’ll also learn if there’s any practical difference between these 3 culinary methods, and whether any one gives the best results.

You can watch the full video of me making Pomme Souffle 3 WAYS here

Method 1 - "The Easy" Pomme Soufflé

  • 1 Large potato (peeled)
  • 2L Frying oil

Ingredients, you’ll need

Directions

  1. Slice the potato on a mandoline to 3mm thickness.
  2. Pat try all the slices with paper towel.
  3. Cut out even circles out of the potato slices using a cookie cutter.
  4. Set up 2 pots with frying oil. 1 pot should be at 266F / 130C, and the 2nd pot at 356F / 180C.
  5. Put a slice of potato inside the cooler pot (266F / 130C) and fry for 1-2 min, so that the potato is evenly cooked, the edges are sealed and the potato slice barely starts to scorch.
  6. Immediately transfer the potato slice to a hotter oil pot (356F / 180C). It will puff up almost right away. Make sure to baste it with hot oil all the time, so it gets an even colour. Alternatively, you can fry it for 30sec on one side, turn and fry for additional 30sec on another side.
  7. Take the Pomme Soufflé out onto a paper towel and let all the extra oil soak in the paper.
  8. Repeat the process for all the rest of potato slices. You can cook several Pomme Soufflé at a time. Just don’t overcrowd the pots. 
*Keep your Pommes Soufflés in an airtight container (once cooled down).

Method 2 - "The Most Common" Pomme Soufflé

  • 1 Large potato 
  • 1L Frying oil
  • 50g Corn starch
  • 50g Aquafaba

Ingredients

Directions

  1. Slice the potato on a mandoline to 1mm thickness. Make sure that the thickness is even all the way through.
  2. Pat try all the slices with paper towel.
  3. Mix up corn starch & aquafaba to make a slurry.
  4. Line up all the potato slices. 
  5. Spread the slurry over 1 side of each of the potato slices.
  6. Fold the 2 slices, so that the slurry sides are facing each other and are in the middle.
  7. Cut even circles out of the folded potato slices, using a cookie cutter.
  8. Set up a pot with frying oil, set to 356F / 180C.
  9. Place the potato circle inside the pot. It will sink down immediately. Make sure it doesn’t stick to the bottom of the pan by moving the oil around. 
  10. In 30sec, the Pomme Soufflé will start to puff up. Cook it for 30sec on one side, then turn and cook for another 30sec on another side.
  11. Take the Pomme Soufflé out onto a paper towel and let all the extra oil soak in the paper.
  12. Repeat the process for all the rest of potato slices. You can cook several Pomme Soufflé at a time. Just don’t overcrowd the pots, especially so for this method. In this Pomme Soufflé method, Pommes Soufflés are at a higher risk of sticking to each other (because of the slurry), if you cook too many of them at the same time.

Method 3 - "The Pro" Pomme Soufflé

  • 3 Large potatoes

Ingredients

Directions

  1. Juice your potatoes using a standard fruit juicer.
  2. Pour the juice onto a flat* baking tray.
  3. Place the tray in an oven, pre-heated to 392F / 200C for about 10min. 
  4. Once a layer of a “potato skin” had formed on the bottom of the baking tray, take it out. Then gently wash off the remainder of the potato juice (if any). 
  5. Let the tray cool down a bit at room temperature.
  6. Use a cookie cutter to cut out circles from this starchy “potato skin”**. 
  7. Wash clean the starchy potato circles in water and pat dry quickly with a paper towel***.
  8. Line up all the “potato skin” circles on another baking try, lined up with a silicon mat.
  9. Bake in the oven, preheated to 300F / 150C for about 20 min. Then, turn the disks around and bake for additional 20 min. 
  10. Closer to the end Pommes Soufflés will start to puff. Bake them until they are perfectly golden and crispy.
*It’s vital that your baking tray is flat all the way through. Otherwise, your “potato skin” will be of varying thickness, which makes it very difficult to handle and work with in the following steps.
**It will be very sticky and pliable. So, make sure to handle it very gently.
***Do it very quickly. Otherwise, they will stick to the paper towel and it’ll be very hard to separate them.
3 ways to make Pomme Soufflé (PUFFED POTATO FRIES)

Tools, you might need for this recipe

**Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you).

Mandoline Slicer
Juicer
Food Digital Thermomether
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