Pomme Souffle (French Fries)
Updated: Jan 4
This is the ultimate French fry. There are a few stories as to how they were invented. A king who loved French fries had asked for his dinner to be delayed 30 minutes. The chef had already started cooking the potatoes so he pulled them out of the oil and let them drain. When the king was ready to eat, the chef put them back into the oil and they puffed up. Pomme Souffle became the king’s favorite dish.
You need to cook the potatoes twice, once at 325 degrees and once in 375 degrees. You need to cut the potatoes in slices ¼ to3/8 inch thick. Soak the sliced potatoes in ice water for at least 25 minutes. Drain and dry them thoroughly. You want to cook the potatoes the first time, 325 degrees, for 6-7 minutes occasionally moving the potatoes around. Drain them on paper towels until they begin to soften. At this point, you can cook them the second time, 375 degrees, or hold them at room temperature for several hours until service. Serve these with Béarnaise sauce for dipping. Check back Thursday for recipe.