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pommes soufflées

[ pom soo-FLAY ]

Also known as soufflé potatoes, these crisp potato puffs are the result of deep-frying thinly sliced potatoes twice. The first time the potatoes are fried in 300°F oil. After cooling, they're fried in 375°F oil until they inflate and turn golden brown.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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