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Souffle Potatoes Galatoire's Recipe

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Five Creole Dishes You Must Try in New Orleans
Five Creole Dishes You Must Try in New Orleans from www.insightvacations.com

Description

Souffle potatoes Galatoire's recipe is a classic French dish that is a staple in New Orleans cuisine, specifically at the Galatoire's restaurant. These light and fluffy potatoes are a perfect side dish or appetizer that will impress your guests with their crispy exterior and pillowy interior. The dish is made by double frying thinly sliced potatoes, which creates a puffy and delicate texture that is irresistible.

Prep Time

Preparation for this dish takes about 30 minutes.

Cook Time

Cooking time takes about 15 minutes.

Ingredients

  • 2 large russet potatoes
  • Oil for frying
  • Salt to taste

Equipment

  • Mandoline slicer or sharp knife
  • Deep fryer or large pot
  • Slotted spoon
  • Paper towels

Method

  1. Peel the potatoes and slice them thinly either with a sharp knife or mandoline slicer.
  2. Soak the potato slices in cold water for 10 minutes.
  3. Drain the water and pat the potatoes dry with paper towels.
  4. Heat the oil in a deep fryer or large pot to 350°F.
  5. Add a small batch of potato slices to the oil and fry for about 2-3 minutes or until golden brown.
  6. Remove the potatoes from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  7. Repeat the process with the remaining potato slices.
  8. Once all the potatoes are fried, increase the temperature of the oil to 375°F.
  9. Add the fried potatoes back to the hot oil and fry for another 30 seconds to 1 minute or until puffed.
  10. Remove the potatoes from the oil and sprinkle with salt to taste.
  11. Serve immediately while still hot.

Notes

It's important to slice the potatoes thinly and evenly to ensure they cook evenly and puff up properly. You can also add additional seasonings like garlic or paprika to the potatoes before frying for added flavor.

Nutrition Info

  • Serving size: 1/2 cup
  • Calories: 250
  • Carbohydrates: 35g
  • Protein: 3g
  • Fat: 11g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Potassium: 650mg
  • Fiber: 3g
  • Sugar: 2g

Recipe Tips

To make the souffle potatoes extra crispy, you can fry them twice as mentioned in the recipe. You can also serve them with a dipping sauce of your choice, such as aioli or ketchup. Make sure to serve them immediately after frying for the best texture.

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