Soufflé potatoes recipe
Soufflé potatoes are ideal to eat on their own or as a garnish to any meal. With meat, fish or sauces, which is your favourite?
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Potatoes are one of the main foods of the human being. They didn’t reach our country until the 16th century coming from America at the hands of the Spanish conquerors, although their use in cooking didn’t become popular until the 18th century. Today they are an essential ingredient in the gastronomy of practically the whole world and can be cooked in many different ways. Fried, baked, sautéed, roast, boiled... Potatoes are, in addition, one of the most common accompaniments to other dishes, especially when they are fried.
Soufflé potatoes are potatoes that swell up and fill with air, leaving an extremely crunchy texture. They are perfect to accompany any meat or fish dish. Their shape and the fact that they are made in some of the best restaurants in the world has given them a gourmet touch which has become one of the most special garnishes in cooking.
Origin of soufflé potatoes
These potatoes come from 19th century French cuisine and according to the culinary chronicles, they were made due to an error. In 1837, the railway line from Paris to Saint-Germain-en-Lay was opened and was attended by the King and Queen of France. The train was delayed and the chef who was preparing the food removed the potatoes from the heat when they were half cooked. When the monarchs sat down at the table, he put the cold potatoes back in the frying pan with very strong oil. The potatoes, with this second frying, swelled up. With the crunchy and light results, the chef was congratulated by King Louis-Philippe I of Orleans.
Soufflé potatoes: how to make them
Soufflé potatoes are one of the most delicate ways of frying potatoes. Although they can seem difficult to make, they are easy to prepare if you respect the times and steps to follow. The variety of potatoes should be old potatoes (so they are less wet) and of the Agria type.
Ingrediente
• Potatoes
• Extra virgin olive oil
• Salt
Method:
- Peel the potatoes without washing them and cut them into rectangular shapes, always squaring them off properly.
- Slice the potatoes with a thickness of approximately 3 millimetres. It is best to use a mandolin. It is important that for the slices to be equal.
- Cut the slices into two to obtain the squares and place them onto two pieces of kitchen paper to dry them well.
- Fry them in a deep frying pan with olive oil at a temperature of 120ºC and keep moving them, when the potato starts to soften and acquires a golden colour (after approx. 5 minutes), quickly transfer them to a frying pan with oil at 180ºC where they will swell up.
- Place them on kitchen paper to remove the excess oil quickly and add salt.
