Pommes Soufflé: Crispy and Golden Potato Puffs You Can Make At Home Using This 5-Ingredient Recipe

More often than not I enjoy a delicious dish at a restaurant that I have to recreate at home. This time a recent food trip to Atlantic City, NJ, where I dined at Knife & Fork Inn and Dock's Oyster House , led me to a dish found on both menus called pommes soufflé. Don’t be fooled by the name because it’s not an actual soufflé. But rather, this dish consists of very thin slices of potato that are fried until they’re golden and puffy. They’re the ideal snack to make when you want to impress guests or savor on your own as an upgraded version of potato chips. Here's more on pommes soufflé, plus a simple recipe to prepare them using five ingredients!

What is pommes soufflé?

These potato puffs have a light and crunchy texture that can be likened to the puffiness of a soufflé. French chef Jean-Louis-François Collinet invented this dish by accident in 1837. The story goes that he was cooking for King Louis-Philippe of France and mistakenly placed already fried potatoes into hot oil a second time around. This mishap proved to be a good thing however as the king enjoyed the crispy potato puffs. Over time, this dish has become a restaurant staple in some cities like Atlantic City and New Orleans. But, if you're keen to try this dish at home, it's easy to whip up with a handful of pantry staples! (Fun fact: September 30 is National Soufflé Potato Day .)

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The key to extra puffy pommes soufflé

To ensure the potato slices puff up in the oil, stack one on top of the other before cutting them into small disks. This creates a double-layer of potatoes that expand when heated and produce an airy interior that contrasts the crispy outside. For best results, use a mandolin to thinly slice the potatoes — which will take less than a minute to cook.

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How to make pommes soufflé

Here, you can find a straightforward Pommes Soufflé recipe from the How Do You Do YouTube Channel . It calls for five ingredients: a medium russet potato, cornstarch, an egg white, oil and salt. The cornstarch and egg white help bind the potato slices together after stacking so they don't come apart in the oil. A sprinkle of salt on top seasons these tasty potato puffs once cooked. However, feel free to coat them in your favorite herbs or spices for a flavor boost. Serve the treats on a platter with a side of ketchup or a creamy dip of your choice. We wish you (and any guests lucky enough to enjoy these puffs) happy snacking!

Pommes Soufflé

Ingredients:

• 1 medium russet potato, sliced into ⅛- inch thin slices.
• Cornstarch
• 1 egg white, lightly beaten
• Olive or vegetable oil
• Salt

Directions:

• Yield: 2 servings

1. Arrange potato slices on cutting board. Spread one side of half your slices with cornstarch. Spread one side of the other half of your slices with egg white.
2. Connect slice with corn starch with other slice with egg white. Cut out small circles using round, opposite side of frosting tip or another cutting tool.
3. Heat 2 to 3 inches of vegetable oil in deep, heavy-bottomed pot to 300°F.
4. Place few potato circles in oil and carefully jiggle pot until you see them rise and puff up. Baste potato puffs with oil until golden brown, which should take less than 1 minute. Transfer from oil to plate lined with paper towels. Repeat process with remaining potato disks.
5. Season pommes soufflé with salt and serve.

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