Main ingredients Potatoes | ||
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Similar Pommes dauphine, Clapshot, Chorrillana, Munini‑imo, Pommes Anna | ||
How to cut pommes souffl es how to cut potato puffs how to use mandoline cooking classes
Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at 150 °C (300 °F) and a second time after being cooled, at 190 °C (375 °F). The potato slices puff up into little balloons during the second frying and turn golden brown. According to a well-known story, pommes soufflées were serendipitously invented on August 24, 1837. This culinary discovery occurred when Queen Marie-Amélie, along with other distinguished guests, was late arriving for a meal at the Pavillon Henri IV in Yvelines, following the inauguration of France's first steam-powered passenger railway. The chef Collinet, reputedly also the inventor of sauce béarnaise, removed the already frying potatoes from the oil and observed them expand when, after the royal party had arrived, they were returned to the oil. This story has been disputed on a number of grounds.
