Pomme Souffle

Ingredients

• Waxy Potato(s)
• Egg White
• Potato Starch

Method

Peel a waxy potato and slice it in thin slices on a mandolin. They need to be around a millimeter thin.

Place them in rows of two on your worktop and try to match the size.

Dust a thin layer of potato starch on the top row. You could alternatively use cornstarch, though potato starch does work better. Brush any excess powder off.

Take some egg white and brush a thin layer on the bottom row.

Place the slices on top of each other with the egg white side facing the starch side and cut them with a cutter to the desired size. It can be any size or shape. Remove the trimmings and place the slices on a tray.

While you’re making the pommes soufflé make sure you have some frying oil that’s 170 degrees Celsius ready. Directly deep fry the potato rounds in small batches. Once they start to float baste them with the hot oil to make them souffle even more and to give them a nice even colour.

Start with a small amount and focus on the quality. Once you get the hang of it you can deep fry more at a time.

Season with salt and they’re ready to go!