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Pommes soufflées

Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at 150 °C and a second time after being cooled, at 190 °C (374 °F). The potato slices puff up into little pillows during the second frying and turn golden brown. Pommes soufflées were, according to a famous legend, discovered by chance on 24 August 1837, when Queen Marie-Amélie and other notables were delayed in their arrival for a meal at the Pavillon Henri IV [fr] in Yvelines after inaugurating the first passenger steam-powered railway in Paris, France. Chef Jean-Louis-François Collinet, reputedly also the inventor of sauce béarnaise, removed the potatoes from the fryer half cooked. After the royal party had arrived, during serving time, he observed the potatoes expand when they were returned to the oil. This story has been disputed on a number of grounds.

Source: Wikipedia

Pommes soufflées
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Recipes

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Pommes Soufflés | Saveur

A kind of magic happens in the making of pommes soufflees, a specialty of the '21' Club in New York City...
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Pomme Soufflé Recipe - Great British Chefs

This pomme soufflé recipe from Daniel Clifford was originally inspired by the flavour of sour cream and chive Pringles. The pillow-light potato cases contain a sour cream and chive foam, with a small amount of lime gel hidden below for a tart, sweet finish...
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Pommes Soufflés | Saveur

Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés...

Associated Dishes

Cochonnailles lyonnaises
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Saint
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Beaufort
Beaufort
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Pommes soufflées
Pommes soufflées
Side, Snack, Appetizer