How to make soufflé potatoes or soufflé, the most elegant garnish for your Christmas menus

When we are clear about the roast that we are going to prepare, whether we have chosen meat or if we have chosen fish, sometimes we need to decide what side dish we are going to put to accompany our dish. That's why today we want to tell you how to make soufflé potatoes or soufflé, the most elegant garnish for special menus.

Sufflé potatoes or soufflé are puffed potatoes that are also very nice to look at, very tasty when eating them since they have a very special crunch. Originally from nineteenth-century French cuisine, they continue to triumph today thanks to the fame they have acquired in some of the best restaurants in our country, such as those already Mythical soufflé potatoes from Zalacaín, which we see in the image shining with all its finesse. They are perfect to accompany a lamb shoulder, a baked sea bass or a stuffed turkey.

Interestingly, although they may seem very difficult and make them make us look very good before our family, their elaboration is very simple if times and steps are respected as I will indicate below.

Direct to the Palate Potatoes to the poor, how are they made and why are they called that?

Ingredients

For 4 people
  • Potato 2
  • Extra virgin olive oil for frying
  • Salt to taste

How to make suflé potatoes or soufflé potatoes

Difficulty: Easy
  • Total time 25 m
  • 25 m cooking

To make these potatoes I will use old potatoes, which we will have at room temperature. To do the traditional way we need to make squares. To prepare them, we square the potato by trimming the rounded outer part and form a rectangular prism. We will use the excesses and leftovers to puree or to make an omelette.

With a mandolin, we cut portions along the rectangle to get Potato slices of about 3 mm. Then we cut the slices in two and we already have the squares that will become our suflé potatoes. The next step is dry the potatoes very well to eliminate the starch that may have come out with the cuts.

While they are drying between two kitchen papers, we put two pans on the fire, one over high heat and another over low heat. Fry the potatoes in the pan with the oil over low heat and let them do until they look well poached and soft. While they fry, we turn them occasionally. When they are ready, we take them out in small groups and we put in the pan where we have very hot oil.

In a few seconds, we will see how the magic is produced and the potatoes inflate or suffer, forming small swollen rectangles in the shape of a cushion or pillow. We remove them to absorbent paper and eat them quickly.

With what to accompany the sufflé potatoes or soufflé potatoes

As they are a garnish recipe, suflé potatoes or soufflé potatoes They go well with any main course. The most common is to use them to accompany a t-bone steak, a steak or any piece of meat that you like, although they also go very well with the fish.