Pommes Soufflées: The Double-Fry Puff Technique

Pommes soufflées are among the most technically demanding preparations in classic French cuisine, requiring precise temperature control across two frying stages. The first fry at 325°F (165°C) partially cooks the potato and creates a skin without browning. The second fry at 375-385°F (190-195°C) rapidly converts internal moisture to steam, inflating the potato like a balloon. This 50-degree temperature differential is critical—too small a gap and the potatoes won't puff; too large and they'll brown before inflating. Success also depends on uniformly thin slices (about 2mm), complete dryness before frying, and actively basting the tops with hot oil during the second fry to ensure even puffing. Even professional chefs expect some percentage of slices not to puff—make extra and accept some loss.