Kevin Kindland

Kevin Kindland

20th February 2014
Kevin Kindland


Pommes soufflées are a sophisticated variety of French fried potato. Slices of potato are fried twice, once at 150 °C (300 °F) and then again after cooling, at 190 °C (375 °F).[1] The potato slices puff up into little balloons during the second frying and turn golden brown.


  • 4 baking potatoes, such as Maris Piper or Cara
  • 1.25 litres groundnut oil, or grapeseed oil
  • sea salt


1. Peel the potatoes and shape into ovals. Using a mandolin or very sharp knife, cut into slices about 5mm thick.
2. Divide the oil between two wide saucepans. Heat the first one to 150°C and bring the second one to 175-190°C.
3. Put a few potato slices into the first saucepan and shake gently to move the potatoes around. This will encourage a crust form. Scoop the slices out of the oil and allow the excess oil to drain for 10 seconds.
4. Plunge the slices into the second saucepan and fry until puffy. (Some slices will not puff up and these must be removed from the batch.) Fry until golden. Remove the slices from the oil and drain on paper towel.
5. Repeat the last two steps with the remaining slices.
6.When ready for the final frying, reheat the oil in one of the saucepans to 190°C. Working in batches as before, fry the slices once more, flipping them once in a while to make sure that they colour evenly. Keep each batch warm while you fry the rest.
7. Season to taste and serve while still warm.

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