Pomme Soufflé

Today we’re diving into the delightful world of pomme souffle! This dish always brings back memories of cozy family gatherings, filled with laughter and joy. While these crispy, airy potato treats may seem a bit tricky at first, I promise that with a few tips and tricks, you’ll be impressing everyone around your table in no time. Ready to create some magic in the kitchen? Let’s get started with this pomme souffle recipe!

What is Perfect Pomme Soufflé?

Today, we’re making the perfect pomme souffle, a fancy French potato dish that’s as light as a cloud! What makes these pommes soufflées special is their unique method of preparation, where thinly sliced waxy potatoes are layered with potato starch and egg whites, making them puff up beautifully when fried. You’ll start by slicing the potatoes super thin and stacking them with a sprinkle of potato starch in between, which helps create those delightful layers. The secret to getting them to soufflé is all in the frying technique—basting them with hot oil as they cook. Once they’re golden and crispy, you can sprinkle them with salt or even a touch of herb powder for extra flavor. It’s a bit of a process, but trust me, the delicious results of this pomme souffle recipe are worth it!

Equipamiento de cocina necesario

• Waxy potatoes
• Mandolin or slicing machine
• Potato starch
• Brush
• Egg white
• Cutter
• Pallet knife
• Deep frying oil

Ingredientes

• Waxy potatoes (preferably Yukon Gold or red potatoes)
• Egg whites (about 1 to 2 eggs)
• Potato starch (I recommend Bob’s Red Mill)
• Salt (to taste)
• Frying oil (such as vegetable oil or canola oil)
• Optional: herb powder or additional seasonings for garnish
• Optional: Jerusalem artichokes, trout eggs, ginger gel, and nasturtium leaves for serving (if desired)

How to Make Perfect Pomme Soufflé?

Primer paso:

Peel 2 large waxy potatoes.

Segundo paso:

Slice the potatoes into thin slices, about 1 millimeter thick, using a mandolin or slicing machine.

Paso 3:

Lay the potato slices in two opposite rows on your worktop.

Paso 4:

Dust a thin layer of potato starch over the top row of potato slices and brush off any excess starch.

Paso 5:

Brush a thin layer of egg white on the bottom row of potato slices.

Paso 6:

Place the bottom slice on top of the top slice, egg white side facing potato starch side, without pressing down.

Paso 7:

Cut the layered potato into your desired shapes using a cutter.

Paso 8:

Remove the excess potato around the shapes and use a pallet knife to ensure the layers stay together.

Paso 9:

Transfer the potato shapes to the side of a tray or plate.

Paso 10:

Deep fry the potato shapes in oil at 170 degrees Celsius until they float and stop bubbling, then transfer them to kitchen paper and season with salt before serving. This is the last step.

Algunos consejos

• Make sure to slice your potatoes as evenly as possible; a mandolin works wonders for achieving that perfect 1mm thickness!
• When layering the potato slices, be gentle and don’t press them down—this will help them puff up beautifully when frying.
• Start with just a few slices in the hot oil to get the hang of it; once you’re comfortable, you can fry more at a time!

¿Cómo guardar las sobras?

Once everyone’s had their fill, I like to let the leftover pomme souffle cool completely before storing them. I place them in an airtight container lined with paper towels to absorb any moisture, which helps keep them crispy. You can pop them in the fridge for up to a couple of days, but I recommend reheating them in the oven to regain that delightful crunch!

What to Eat with Perfect Pomme Soufflé?

If you’re looking for the perfect side to go with those delicious pomme souffle, I highly recommend a fresh cucumber-tomato salad drizzled with a tangy dressing. The crispness of the salad beautifully complements the crispy, airy potatoes and adds a pop of freshness to your plate!

Conclusión

Creating the perfect pomme souffle may seem daunting, but with a few simple techniques, you’ll impress your family and friends every time! These light and airy treats add a touch of sophistication to any meal without the fuss. Trust me, once you master this pomme souffle recipe, you’ll be making them again and again!

PREGUNTAS FRECUENTES

Can I use an air fryer instead of deep frying for making pomme souffle?

Yes, you can! Reduce the cooking time and temperature to around 200°C. Spray lightly with oil for even crispiness, and monitor closely for the perfect puff.

Can I use a different type of potato for this recipe?

Yes, you can use Yukon Gold or Red potatoes for soufflé. They’re also waxy and will give great results!

Can I make pomme souffle without using egg whites?

Yes, you can use a mixture of potato starch and water as an alternative. This helps bind the layers without egg whites.

Can I prepare the potato slices ahead of time and store them before frying?

Yes, you can prepare potato slices ahead! To prevent browning, store them submerged in cold water or sprinkle with lemon juice.

Can I use a food processor instead of a mandolin or slicing machine?

Yes, a food processor can work, but ensure it slices potatoes very thinly, around 1 millimeter, for the best soufflé results.