Potato Soufflé (Swollen)

"I`ll bet you I can whip up a superb dish with just potatoes, salt and my secret technique."
Preparation10 min.
Cooking35 min.
Тotal45 min.
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  • potatoes - 2 lb (1 kg)
  • salt
  • oil - 1 1/5 cups (300 ml)


Cut the peeled and quartered potatoes lengthwise into slices 1/8″ (3 mm) thick. Wash with cold water and dry them with a cloth.

Place them in a hot oil bath and fry them on high heat until they come up to the surface. The potatoes will have softened in the meantime.

Remove with a slotted spoon or wire basket to drain the oil and then immediately put them in another very hot oil bath. The slices will start to swell and a golden crust will form on their surface.

Remove them with a slotted spoon or wire basket to drain and serve immediately, sprinkled lightly with salt.


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