Souffle or Puff Potatoes

Ingredients

• 8 or more sound, medium-sized Dutch potatoes
• a little fine salt

Method

1. 1

   Wash and peel the potatoes, cut into 0.5-in. thick slices.

2. 2

   Heat frying fat moderately hot, plunge potato slices for about 5 minutes, drain.

3. 3

   Heat fat until smoking hot, fry potato slices until golden, drain, sprinkle with salt, and serve immediately.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.

Souffle or Puff Potatoes. Wash and peel thinly 8 or more sound, medium- sized Dutch potatoes ; cut them lengthwise into ^-in. thick slices. In cutting the slices, hold the knife somewhat slanting. Put the slices on a cloth, and L HOW TO COOK VEGETABLES. lf)2 cover up till wanted. Have a pan half filled with suitable frying fat to get moderately hot (not as hot as in the case of ordinary frying). Plunge the potato slices (6 or 8 at a time) into the fat for about 5 minutes. Take up and drain them. Now let the fat get thoroughly hot (smoking hot). Place the potatoes in a frying basket, and plunge them into the fat. Move the basket to and fro in the pan, and fry until the potato slices swell and acquire a golden colour. Then take them up, drain them and sprinkle with a little fine salt

Cook this with the app: pantry check, scaling, and the assistant.