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Dec 23, 2006 07:27 PM

Double (or Triple) fried potato slices

Who has the technique (and temperatures) to fry potatoes so that after the second or third frying they puff up?

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  1. They're called Soufflé potatoes or Pommes de Terre Soufflées. Kind of involved to do at home. Wonderful dish however! Such a shame so few restaurants do them any longer.

    This will probably be switched to Home Cooking where those with more professional training than I will be able to give you directions.