Soufflé Potatoes Recipe
Clarified butter, olive oil, garlic & herbs, Fried puff potatoes, sauce Béarnaise
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Ingredients
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Potatoes
Frying and flavoring
Sauce Béarnaise
Method
Potatoes
- 1
Prepare and parboil
Peel the potatoes and cut into 2.5–3 cm (1–1¼ inch) cubes. Rinse in cold water to remove surface starch. Place cubes in a pot, cover with cold water by 2 cm, add 1 tablespoon salt. Bring to a gentle boil, then simmer 8–10 minutes until just tender at the core but holding shape. Drain and immediately transfer to an ice water bath to stop cooking for 5 minutes. Drain thoroughly and pat very dry with clean kitchen towels; moisture will prevent proper puffing.
- 2
Dry and rest
Spread the dried cubes on a tray in a single layer and refrigerate or rest at cool room temperature for 20–30 minutes to dry further. For best results, refrigerate uncovered for 1 hour to firm the exterior (optional).
Frying and flavoring
- 3
First fry (blanch fry)
In a heavy deep skillet or a deep-fryer, heat olive oil and half the clarified butter together to 160°C (320°F) — or medium heat if not using a thermometer. Fry the potato cubes in batches for 4–5 minutes until a pale golden crust forms but not fully browned. Remove with a slotted spoon and drain on paper towels. Let sit 10 minutes.
- 4
Second fry (puff)
Increase oil temperature to 190–195°C (375–385°F). Return potatoes to the hot oil in batches and fry until puffed and deep golden, about 2–3 minutes. The sudden higher heat causes internal steam and puffs the outside. Remove and drain on a rack; immediately toss gently with remaining clarified butter, add smashed garlic, thyme sprigs, chopped rosemary, black pepper and the 1 teaspoon salt so flavors cling while hot. Discard garlic and thyme sprigs before serving if desired.
- 5
Finish
Keep the finished soufflé potatoes warm in a low oven (100–110°C / 210–230°F) on a rack while you make the Béarnaise. Serve immediately for best puff and crispiness.
Sauce Béarnaise
- 6
Make reduction
In a small saucepan combine white wine vinegar, white wine, minced shallot and half of the chopped tarragon. Simmer over medium heat until reduced to about 2–3 tablespoons (reduction will be syrupy). Strain into a heatproof bowl to remove solids and let cool slightly.
- 7
Emulsify yolks
Place the egg yolks in a stainless-steel bowl and whisk in the cooled reduction. Set the bowl over a gently simmering water bath (double-boiler) making sure the bowl doesn't touch the water. Whisk constantly until the yolks thicken to a ribbon consistency and reach about 60–65°C (140–150°F). Remove from heat.
- 8
Finish béarnaise
Very slowly whisk in the hot melted butter in a thin steady stream until the sauce is thick and emulsified. If the sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen. Stir in the remaining chopped tarragon and chervil/parsley (if using). Season with 1 teaspoon salt and white pepper or a pinch of cayenne. Keep warm (not hot) until serving.
- 9
Serve
Spoon béarnaise into a small warm sauceboat or drizzle lightly over the potatoes at the table. Offer extra tarragon for garnish.