French Cuisine Technique: Pommes Soufflées

Pommes soufflées are perfect if you want to do something different with potatoes. These light puffed potato pillows have a delightful texture, and are the perfect accompaniment to a wide variety of dishes.

Chef’s tips: It is important to add multiple slices of potatoes together at the same time in the oil, which should be at 130°C. Move the potatoes continuously to incorporate air and ensure puffing later.

Be sensitive to the moisture levels in your potatoes and experiment with different varieties. Mastering this technique is all about trial and error (and a bit of luck!). The potatoes puff up because the external layers have low moisture but there is higher moisture at the centre of the slices. Once they begin frying in the oil, the moisture is sealed in by the crust that forms on the outside through frying. Then as moisture at the centre turns to steam and tries to escape, it makes the potato puff up.