Souffle Potato Crisps
Offer a scratch-made version of a favorite snack with this sophisticated riff on chips and dip. Chef Thierry Rautureau double-fries thinly sliced potatoes until they puff up and turn golden, then serves them a harissa aioli for dipping. The combo makes for a craveable late-afternoon or evening snack during a work or study break, or a late-night offering on a bar menu.
2 egg yolks
2 tbsp. Dijon mustard
2 tbsp. chopped garlic
1 tbsp. harissa
6 tbsp. extra-virgin olive oil
2 gal. vegetable oil
4 med. to large russet potatoes
- Prepare harissa aioli: In mixing bowl, place egg yolks; whisk in mustard until thoroughly blended. Add garlic and harissa; whisk well. Slowly pour in olive oil while whisking rapidly until mixture emulsifies and is creamy. Refrigerate until ready to serve.
- Into two large saucepans, pour vegetable oil about 2½ to 3 inches deep. Heat oil in pan to 320 F, and the other to 365 F.
- Peel potatoes and trim edges to form a rectangular football shape. Using a mandoline, slice potatoes lengthwise about 1/8-in thick. Trim ends to round slightly; do not wash slices.
- Drop slices into 320 F oil and gently shake back and forth on heat for 6 to 7 minutes. After 5 minutes, the slices should start to puff slightly and rise to the top; keep shaking until most of the slices are puffed, about 3 minutes.
- Remove slices, a few at a time, and transfer to the hotter oil in the second pot (they should puff right away.) Move the slices around while frying so they cook evenly, frying about 2 to 3 minutes or until very crisp and golden brown.
- Remove slices and drain on paper towels. Sprinkle with salt and serve immediately with harissa aioli.
Photo courtesy of Idaho Potato Commission