Air potatoes (soufflé)

4 servings


To prepare this dish, it is better to select the largest tubers, cut them in even slices, dry them, put them in a net, immerse them in a deep fryer heated to 120-130 °, and bring them to readiness until a pale crust forms on the potatoes. Then put it in a fryer heated to 180 °. The steam formed when immersed in such a fryer inside the potato slices bloats them, and additional frying makes the crust ruddy. Remove the air potatoes from the fryer and sprinkle with fine salt.