Pommes Soufflées

1 ingredients
1 steps

Ingredients

  • 6-8 large russet potatoes

Directions

  1. 1
    ["First Jacques peels the potatoes. Next he trims each one into a uniform oblong with flat sides and bottom. Either by hand or with a mandolin, he slices the potatoes just a bit thicker than 1/8\". The slices are fried once in a pan with at least 1 1/2\"" of vegetable oil heated to 300\u00b0

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