Name: Arnaud's Soufflé Potatoes Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups Russet potatoes; 1 tsp Salt; 4 cups Vegetable oil

shallots | fresno chile pepper | garlic toast

White Wine Sauce

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

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Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Legend has it that Collinet, French King Louis Phillipe’s (reign 1830-1848) chef unintentionally created soufflé potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the Chef’s surprise and the king’s delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served with Béarnaise Sauce.

Peel the Russet potatoes and cut them into even-sized pieces. Rinse them in cold water to remove excess starch, then pat dry with paper towels.

Prepare the Potatoes

In a deep skillet or pot, heat the vegetable oil to 325°F (160°C). Fry the potatoes in batches for about 5-6 minutes until they are tender but not browned. Remove from oil and drain on paper towels.

First Fry

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until they puff up and become golden brown. Drain on paper towels and sprinkle with salt.

Second Fry

Russet potatoes

Salt

Vegetable oil

Soufflé Potatoes

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Make Soufflé Potatoes Recipe in just 45m. Legend has it that Collinet, French King Louis Phillipe’s (reign 1830-1848) chef unintentionally created soufflé potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the Chef’s surprise and the king’s delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served with Béarnaise Sauce.

Soufflé Potatoes Recipe

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