Comments can take a minute to appear—please be patient! Soufflé Potatoes, and how they found a home in New Orleans 1588 was not a good year for Catholics. Antoine brought the recipe with him to New Orleans and Pommes de Terres Soufflées have been served here ever since.” 2 pounds large potatoes Oil Salt. Cocktails were so good! If you see something not so nice, please, report an inappropriate comment. Galatoire's Restaurant, New Orleans Picture: Souffle potatoes - Check out Tripadvisor members' 50,579 candid photos and videos. Souffle Potatoes at Antoine's Restaurant "Food was truly amazing. While I remember a distinct beef tallow flavor from way-back-when, they're now fried in cottonseed oil, but are still quite flavorful. Method. November 16, 2015. The story, according to Antione's Cookbook, is that Collinet was preparing a feast for King Louis Philippe, but just as he began frying the potatoes he discovered that the king would be delayed. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Soak the sliced potatoes in ice water for at … Each one felt as light as air and tasted like a french fry/potato chip hybrid. Join Now. Souffle potatoes Serves 2 to 4 6 to 8 large russet potatoes (baking potatoes) Oil Salt Peel potatoes. When the potatoes rise to the top, skim them from the oil and drain on paper towels. Heat the oil in the second pan to 425 F. Plunge the potatoes into the second pan, a few at a time. When the potatoes rise to the top, skim them from the oil and drain on paper towels. Norris Sam Jr. can control most of his day. Either by hand or with a mandolin, he slices the potatoes just a bit thicker than 1⁄8". Bake until tender, about 40 minutes, and remove. First Jacques peels the potatoes. Read the Souffle Potatoes discussion from the Chowhound Restaurants, New Orleans food community. My grandmother—who had taken me to Antoine's because of its storied history—insisted that these were just cleverly fried potatoes. Destinations > Louisiana > New Orleans > Typical Foods > What To Eat > Souffl Potatoes EAT YOUR WORLD. Peel the potatoes and trim away the round edges to form rectangles. When he's not playing with a wood-fired oven, Eric is enjoying his favorite New Orleans haute Creole haunts, and exploring the city's new and vibrant spots. In other words, if all the potato slices don’t puff, it might not be you! Heat the oil in the first pan to 350 F. Plunge the slices into the hot oil (do not crowd the pan; fry in batches if necessary, letting the oil return to temperature between batches). Not only is it one of the oldest restaurants in the country, but it brought many French haute cuisine dishes to New Orleans. Soufflé Potatoes at Arnaud's Restaurant "New Orleans has plenty of fine cuisine along with colorful personalities, but not everyone can brag about being in business over 100 years... it's a huge accomplishment that Arnaud's should be proud… Join the discussion today. Preheat oven to 350°F Butter a 6 cup souffle dish. One vat was being constantly shaken, and marvelous "puffed" potatoes emerged. Side Dish. Roger Rojas, a 23-year veteran of the kitchen Galatoire's, makes hundreds of orders of soufflé potatoes every day. Galatoire’s Famous Soufflé Potatoes 03:20 Michael Sichel. Dry thoroughly. But the soufflé potatoes, a pre-molecular gastronomy wonder from the early 19th century, are the most compelling reason to go; they're an essential must-eat New Orleans dish. - See 154 traveller reviews, 54 candid photos, and great deals for New Orleans, LA, at Tripadvisor. Souffle Potatoes from Galatoire's. Choose uniform-sized potatoes. Hermes Bar at Antoine's: Soufflé Potatoes - Oh My!! If only I had watched it sooner—it would've shaved countless hours from my many attempts to perfect these in my first college apartment. We had the soufflé potatoes with bearnaise sauce, the Brouchette beef,… One side had a thin strip of white potato "meat" resembling a fry, and the other was crisp and thin as a chip. Season with salt and pepper. Great Chefs Let drain for 5 minutes, or until they cool to room temperature. These soufflé potatoes are "the heart of Galatoire's". Within seconds they will puff up and turn golden brown. It's traditional to complement them with Béarnaise sauce for dipping, a decadent mixture of mostly butter, lemon, and egg yolk with the flavor of tarragon. Jacques Pepin makes it look easy in this soufflé potatoes tutorial with Julia Child on Martha Stewart's show. The process will take about 1-1/2 minutes. Skim them from the oil and drain on towels or paper towels. Flavors, barely tempered by sweet triple sec until smooth highest form that a fried could... 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