Pomme Souffle | Puffed Potatoes

A potato is a powerful thing in Joshua Weissman's hands.

Prep:

Cook:

Serves:

people

Ingredients

‍

Heat vegetable oil in a 7 quart pot until 325°F (160°C).
Peel and slice your potatoes about ⅛ inch thick.
Dust half of your potato sheets with cornstarch, ensuring to brush off excess starch, and lay the second half of your slices over the dusted ones.
Cut each double layer using a 5cm ring cutter, yield should be 3-4 discs per slice depending on size, and pat dry using a paper towel
Fry discs in hot oil for 20 seconds then flip over and cook for another 20 seconds, season potatoes with salt and reserve on a wire rack or anything that excess oil can drip or be absorbed on
Serve hot and enjoy!

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