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?
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.