Perfect Pommes Soufflées | The Art of Crispy Perfection

Recipes & Reviews

A paring knife, a bunch of potatoes, and potato peelings on a stainless steel table.

My Favorite Recipe

Start by peeling a large, waxy potato; larger sizes allow for bigger pommes soufflés with less waste. Slice it thinly, about 1mm, using a mandolin or slicing machine with a flat, even blade—any irregularities can prevent souffléing. Lay the slices in two rows on your worktop to align them perfectly when stacked.

Dust the top row lightly with potato starch, removing excess with a brush. Potato starch works better than flour or cornstarch. Apply a thin layer of egg white on the bottom row, then place each bottom slice on top of a top slice, with egg white facing the starch side. Avoid pressing down, as it can impact souffléing.

Cut into shapes—round ones are easiest—then remove excess potato, keeping the layers intact with a palette knife. Transfer the pieces to a tray. Fry in 170°C oil, basting with hot oil to encourage even souffléing. When bubbles stop, move them to kitchen paper. Start with 3–5 and add more as you get comfortable. Finally, season with salt, heat briefly to remove any moisture, and serve.

A Recent Article About Potatoes

A recent article in Gastoria: Journal of Gastronomy and Travel Research, titled "Potatoes with its History, Usage in Turkish-French Cuisine, and Outstanding Features in French Cuisine," highlights the importance of potatoes in classical French gastronomy. The article takes a deep look into the origins of iconic recipes, stating, "In French cuisine, potatoes are more prominent in terms of taste and visuality with more detailed preparation stages and different cooking techniques compared to the usage patterns in other cuisines."

The double-frying method of Pommes Soufflées, as the article notes, is a hallmark of French culinary art, where precision is key to achieving the perfect puff. The study emphasizes how selecting the right potato variety significantly impacts the final dish, with high-starch potatoes providing the desired crispness and texture. This aligns closely with our philosophy of combining science with artistry in mastering Pommes Soufflées.

I appreciate the article's historical overview of the spread of potatoes, as well as its in-depth analysis of a variety of different potato dishes in French cuisine. It is a very comprehensive exploration of how this humble root vegetable has been transformed into a cornerstone of French gastronomy. The article does an excellent job of highlighting the diversity in preparation methods, from the double-frying technique of Pommes Soufflées to the elegant presentation of Pommes Duchesse.

Read the full article for a better look at the history and techniques of classic French potato dishes here.

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