Souffle Potatoes

10 Dec

I can remember going to a celebratory luncheon at Galatoires Restaurant in New Orleans with my college PR Competition team. Here’s a picture of two of my super-fun friends, Christina and Alexis there!


At Galatoires, they have this delicious thing called a souffle potato. It’s a perfectly crispy and puffy potato that is definitely NOT on any calorie counting diet, so if you are on one of those, you might not want to read how to make them! Flash forward six years and a potato calendar comes into my office. The month of April has souffle potatoes by celebrity Top Chef Master, Thierry Rautureau. I found the article by googling it. I decided to try to make them at home and the only thing I’ll say is that you NEED to have two oil thermometers. I don’t have them so the oil temperature didn’t stay where it needed to be.

IMG_2639Cut a potato to 1/8 ” thick. According to the recipe form Chef Thierry, you need to heat the oil to about 280 – 290 degrees. You need to “poach” the potatoes in the oil and keep them moving. Be careful not to slosh up so you get burned.

They SHOULD puff up like this:

IMG_2641 <- Please note, I did not have the “correct” size potato.

If the oil gets too hot, you’ll get this:

Flat Potato

Drain on paper towels and season with salt or seasoning salt. C’est si yum!

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