Souffle Potato Crisps


  • 4 each Idaho® potatoes, medium to large
  • 2 gallons vegetable oil
  • Harissa aioli
Harissa aioli
  • 2 each egg yolks
  • 2 tablespoons dijon mustard
  • 2 tablespoons chopped garlic
  • 1 tablespoon harissa
  • 8 tablespoons extra-virgin olive oil


  1. Pour vegetable oil about 2 1/2 inches to 3-inches deep into 2 saucepans. Heat oil inone pan to 320 degrees F, and the other to 365 degrees F.
  2. Peel the potatoes and trim the edges to form a rectangular football shape. Using a mandoline, make slices lengthwise 1/8 inch thick. Trim the end to round slightly. Do not wash the slices.
  3. Drop slices into the 320 degrees F oil and gently shake back and forth on the heat for 6 to 7 minutes. Use a thick towel to prevent heat burn, and beware of splashing oil onto you. After about 5 to 6 minutes the slices should start to puff slightly and rise to the top. Keep shaking until most of your slices are puffed (about 3 minutes).
  4. Remove the slices a few at a time and transfer into the hotter frying pan. They should puff right away. Move the slices around while frying so they cook evenly for about 2 to 3 minutes or until very crisp and golden brown. Remove the slices and drain on paper towels. Sprinkle some salt to season and serve immediately with a harissa aioli or Dijon mustard on the side.
Harissa Aioli
  1. Place egg yolks in a bowl. Add the mustard and whisk thoroughly. Add garlic and the harissa, and mix well. Slowly pour in olive oil while whisking rapidly (you can do this with a mixer or a bowl with a whisk attachment. Keep in mind, you would have to double the recipe to use the mixer). Refrigerate until needed.
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Yield: 25 to 30 soufflées

Thierry Rautureau
Formerly of - Luc

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