Pommes Souffles

Pommes Souffles (puffed potatoes or souffleed potatoes).
Souffle potatoes must be cooked twice. Once at a low temperature (325) and a second time at a high temperature (375). At the second high temperature cooking the surface of the potatoes crisp instantly and form a waterproof skin, which will cause them to swell as the moisture inside turns quickly to steam causing the slices to puff up. The age of the potatoes is important. New potatoes have too much moisture and will not puff, and old potatoes that are soft will not puff.

Cut potatoes in slices 1/4 to 3/8 inch thick, and soak the sliced potatoes in ice water for at least 25 minutes. Drain them thoroughly and dry them thoroughly. Have 2 pans with oil on the stove, each with about 3 inches of oil. Heat one to 325 degrees and the other to 375 degrees. Carefully drop the slices into the 325 degree oil and cook for 6 to 7 minutes, either shaking the pan or moving the potatoes around with a long handled utensil The potatoes should begin to blister after about 5 minutes and rise to the top - continue cooking for an additional 1 minute. Using a slotted spoon or skimmer, remove the potatoes and drain on paper towels until they begin to soften. At this point the potatoes may be cooked the second time or held at room temperature for several hours for later service. To cook the second time, return the potatoes to the 375 degree oil - they should swell instantly.
DO NOT PUT TOO MANY POTATOES IN THE 375 degree oil at once -
the oil MUST remain very hot for the potatoes to puff. Cook until golden brown, moving them around in the oil - remove and drain on paper towels, discarding any slices that have not puffed.