Potato Cookery: Specialties

Pommes de Terre Soufflees
Antoine's Restaurant, New Orleans, USA

 

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Puff potato pockets are served in potato baskets as an appetizer
at New Orleans' venerable Antoine's Restaurant.

 

The potatoes (left) are served in woven and fried potato peel
baskets with a hunk of bread as a base.

 


The history of puffed potatoes or pommes soufflees has to do
with a King of France being late to lunch on a journey once and
a harried cook having to improvise something special when the
rest of the meal was ruined.

"Aged" potatoes are cut in rectangles using a mandolin cutting blade,
rinsed in cold water, deep fried and switched to hotter oil
at first sign of puffing.

Here's a look at Antoine's Restaurant's website.

Potato items on the menu include:

Vichyssoise $6.25/$7.25
The classical cold potato soup (flavored with
chicken broth and finished with heavy cream)

Pommes de terre au gratin $6.25
Potatoes in a rich cream sauce baked in a
casserole with a light cheese gratinee

Pommes de terre brabant $6.00
Little diced potatoes fried and served with melted butter

Pommes de terre soufflees $6.25
The classical Antoine’s dish fried potato puffs