souffles potatoes
| Measure | Ingredient |
|---|---|
| 12 mediums | Potatoes |
| Oil For Deep Frying |
Peel potatoes, cut lengthwise into slices ⅛" thick. Wash and dry on cloth. A few at a time, plunge into deep hot - but not too hot - fat (365øF). Gradually heat fat and cook until potatoes begin to rise to surface, about 7 minutes. Drain in basket. Plunge again in a second pan of oil, heated to 375øF. Potatoes should be puffed immediately.
Drain on absorbent paper. At this stage, potatoes can wait indefinitely. At time of serving, reheat potatoes in hot oil, drain on absorbent paper and add salt. From: Syd's Cookbook.
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