Is one sort of French fry ever sufficient? The reply is a powerful no. On this episode of Plateworthy, chef Nyesha Arrington demonstrates her strategies for making 10 completely different kinds. However right here, we’re specializing in essentially the most difficult and playful model of the crispy potatoes: the pommes soufflées. “It is a method that basically takes a while and a number of care,” says Arrington of the time-consuming course of. “The fact is usually these potatoes don’t puff, however then you definately received your self some snacks whilst you wait.”
Utilizing the thinnest setting on her (very sharp) mandolin, Arrington begins by slicing rounds of Yukon gold potatoes, and matching them up into pairs by these comparable in dimension. She dusts one aspect of the pair with corn starch, and one aspect of the opposite piece with egg white, and sandwiches them collectively. She slices by way of the layered slices with a hoop mildew to form them into an ideal circle. Subsequent she fries them in oil heated to 325 levels for 5 minutes, spooning the oil on prime of the floating crisps. She finishes them off by sprinkling them with some fantastic salt.
“Clearly it takes a number of time, you’re not making an attempt to make like 100 pommes soufflées,” Arrington says, as she describes how she would possibly serve them as an amuse-bouche for a gathering of buddies. “That is like that showstopper. You serve a little bit caviar on prime, and it’s like the right tiny little bit to make your mouth pleased.”
See the pommes soufflées recipe beneath, and check out the video to see Arrington make extra kinds of French fries, together with potato wedges, steak minimize, Belgian type, cottage fries, crinkle minimize, waffle fries, shoestring, curly fries, and a “potato twister.”
2 kilos Yukon gold giant potatoes
6 cups canola oil
1 egg white, crushed
½ cup cornstarch
Wonderful salt for garnish
Step 1: In a deep fryer or Dutch oven, preheat your oil to 325 levels.
Step 2: Wash the potatoes and pat dry. Working in batches, use a mandoline to slice the potatoes about 1/8 of an inch thick.
Step 3: Working in batches, line up the slices in two even rows on a big chopping board or clear work floor. Utilizing a tea towel, pat each side of the potatoes dry. On the highest row of potato slices, sprinkle cornstarch to coat the highest aspect of every slice, dismissing any extra with a dry pastry brush. On the underside row, brush the highest aspect of every potato slice with egg white. From the highest row, lay every slice of potato cornstarch-side down on every backside slice to create a double thickness, with the cornstarch and egg white sandwiched between the 2 layers.
Step 4: Reduce every double layer with a 2- or 2 ¼-inch spherical cookie cutter with sharp edges to create circles. (You may place the leftover scraps in a container of chilly water and reserve them for hash or curly fries.)
Step 5: Add 3 circles at a time to the recent oil. For the primary minute, baste the potatoes consistently with oil, spooning it excessive in order that the starch units and received’t deflate. Utilizing 2 wood skewers or a set of chopsticks, flip every spherical continuously till they start to puff up. Cook dinner for 4-5 minutes or till gentle golden or golden brown. Take away with a slotted spoon or spider (a sort of long-handled wire basket skimmer) to a paper towel-lined plate or a cooling rack with a tray beneath to catch the oil. Season with fantastic salt.
*Observe: The temperature of the oil might change whilst you work, so regulate the warmth accordingly.
Dina Avila is a photographer in Portland, Oregon.
Recipe examined by Ivy Manning and Marisa Robertson-Textor