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Pommes soufflé

Pommes soufflé of Agria potato.The agria potato is a large potato that comes straight from the field; they are very versatile in use.

Ingredients

Potato starch
agria potato
Egg white

Preparation

  1. Peel the agria potato and slice it thinly on the mandoline. Cut out rounds with a cutter and wash the slices.
  2. Place the slices between two cloths and let them dry briefly.
  3. Sprinkle half of the slices with potato starch. Lightly brush the other half with egg white.
  4. Stack the slices and pat dry, then fry first in oil at 150°C. Immediately transfer them to oil at 180°C.
  5. Drain on paper and dry further in an oven at 70°C.
  6. Sprinkle with salt just before serving.