How to make Puffed Potatoes - Pomme de terre soufflées - Step by Step Potato soufflées

Jolina Van den burg

2019-02-01 11:31:41

Thanks chef :)

Orwa D

2017-09-06 19:56:55

Nice accent

Cristian Worthington

2017-05-14 04:26:42

Very well done video!

There was a steak house in Buenos Aires in the 1960's that served these in a big mound for each order of steak. I've wondered how this was done since I was a kid.

But the restaurant must have had a way of mass producing potato suffles, because this method would require a team of chefs for each order.

Vi Mosaics

2015-06-18 10:35:21

Thanks for this video, what kind of potatoes can we use please?

dovlaBass

2014-05-22 15:11:30

amazing

googo151

2014-02-06 03:02:39

Thanks for posting chef, great video.

Rogers Powell

2013-11-01 16:31:34

Dans cette video, j'utilise des binjes. Les vitelottes souffle tres bien mes perdent un peu de leur belle couleur. Toute categories de pomme de terre vous donneront un bon resultat, mais celle qui contiennent le plus d'amidon marche le mieux. Merci de votre visite. Chef Rogers

pierrick seguis

2013-10-29 14:49:16

quelles sont les sortes de pomme de terres utiliser? Charlotte? binje? Roseval? Est ce possible de souffler des pomme vittelotte? Merci

Rogers Powell

2013-08-14 13:44:19

Hi. You can stir them but be very gentle so not to break the potatoes. Good luck!

Happy Storm

2013-08-14 12:39:43

Is that okay to stir the potatoes while deep frying instead of moving the pan? I hope that will give the same result? Cause Im not so good at cooking and it seems dangerous to me to move around the pan with hot oil. Thanks a lot.

Rogers Powell

2013-08-10 15:05:14

Hi. The thickness of the potato should be between 2 to 3 millimeters. The oil temperature is very important too. Make sure it does not go above 300 F when you do the first poach. 280F is perfect. Swirl them till one or two start puffing and then transfer them into a 350F oil. Add then one at a time and make sure to submerge them into the oil. If you see they do not puff let them a little longer in the 280F oil. Good Luck!!!

paul mastros

2013-08-09 18:39:40

AMAZING. Please tell us how thick or thin may the potato be sliced, as to assure success. Thank you, so much.

Rogers Powell

2013-08-03 14:45:11

Hi. Thank you for watching. You want to use a russet potato. Idaho are great for it. Cheers!

Barbarainnc

2013-07-29 12:12:11

What kind of potato is used to do this??

mikecat23

2013-05-28 08:17:19

Thanks for the quick reply . Great idea I'll give it a go.

Rogers Powell

2013-05-27 22:05:21

Yes you could but they will lose their crispness. What you could do is to re fry them after siding them. Happy cooking!!!

mikecat23

2013-05-27 21:57:35

could you fill these with something

Rogers Powell

2013-05-23 11:03:15

Cela est avec grand plaisir. Bonjour de New York!

Jacques Riahi

2013-05-22 13:54:38

Merci de la réponse :) Ca fait plaisir de voir un concurent des bocuses d'or prendre le temps de répondre aux amateurs .