Pommes de Terre Soufflés
(courtesy of Jean-Pierre Doignon, chef, Le Bistro Restaurant in Incline Village. One potato serves 4)
Use slicer to cut peeled potatoes (amount of your choosing) into ovals 2 to 3 inches in diameter and about ⅛ inch thick. Wrap in damp towel to prevent discoloration. Put potato slices in cold water.
Pour vegetable oil into two heavy, 8-inch saucepans, filling each at least halfway. Heat oil in first pan to 320 degrees F, checking temperature with thermometer. In second pan, heat oil to 375 degrees F.
Put handful of sliced potatoes into first pan, dropping them in slowly and carefully to avoid spattering. Keep potatoes moving in pan by gently moving pan back and forth, so potatoes don’t stick together and will cook evenly. Do this for about 6 minutes. Potatoes will gather in center of pan and start to blister, a good indication they are ready to be transferred into hotter pan. Using skimmer, transfer potatoes to hotter pan. They will almost immediately puff into oblong pillows. Remove with skimmer and place on paper towel to drain.
