Souffle Potatoes
- Amount of potatoes desired
- 1 1/2 quarts of oil
Pare, clean and dry without washing, the amount of potatoes desired. Cut lengthwise in slices 1/16 inch thick, no thicker.
Pour 1 1/2 quarts of oil in each of 2 deep pots, heat one until hot, the second until smoking hot. Put potatoes into the first, increase gas flame to offset cooling effect, cook until done. To test cooking point, remove a slice, rub finger on it; if rough and scratchy they are done. To prevent sticking, stir while cooking, Remove and drain.
Make a test by plunging a slice or tow in the prepared hotter oil; if there is complete swelling, the oil is properly heated. If only partial, heat more. Add cooked slices, stir constantly, allow to dry in fat, remove and drain on paper cloth. Serve immediately and your guests will love it.
Pour 1 1/2 quarts of oil in each of 2 deep pots, heat one until hot, the second until smoking hot. Put potatoes into the first, increase gas flame to offset cooling effect, cook until done. To test cooking point, remove a slice, rub finger on it; if rough and scratchy they are done. To prevent sticking, stir while cooking, Remove and drain.
Make a test by plunging a slice or tow in the prepared hotter oil; if there is complete swelling, the oil is properly heated. If only partial, heat more. Add cooked slices, stir constantly, allow to dry in fat, remove and drain on paper cloth. Serve immediately and your guests will love it.
Submitted by Jun 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min