Pommes De Terres Soufflees (Puffed Potatoes)

From Antoine's restaurant in New Orleans

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  lbs  large potatoes
•  oil
•  salt

Directions

1. Wash and peel potatoes.
2. Cut into fries 1 1/4 inches wide by 1/8 inch thick.
3. Soak potatoes in ice water, then drain and pat dry.
4. Heat deep fryer oil to 275°F Put only enough potates in fryer to cover the bottom of basket.
5. Fry potatoes until they begin to brown and puff, moving them around with a fryer tool as they fry.
6. Drain potatoes.
7. Potatoes may be held at this point for frying later, or immediastely cooked.
8. Heat deep fryer oil to 400°F.
9. Put only enough potatoes in fryer to cover bottom of basket.
10. Finish frying, moving them through the oil as they cook, until they become golden and crispy.Remove from oil, drain on absorbent brown paper and season immediately with salt to taste.