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Pommes Soufflées or Puffed Potatoes

4 servings

Ingredients

• potatoes (as needed)
• butter (a little)

Instructions

1. Cut raw, peeled potatoes into rather long, not too thin strips and place them individually into a deep pan of boiling butter.
2. Once they are halfway cooked, meaning soft, quickly remove them from the heat and let them cool for 5 minutes in a wire mesh vegetable steamer.
3. Afterwards, place them back into the boiling fat – the potatoes will puff up like balloons and should be removed and served immediately.
4. Preparation is particularly easy in a potato roaster: bring the fat to a boil in the bottom pot, place the prepared potatoes in the wire sieve, and submerge them in the boiling fat.
5. As soon as they are soft, lift the sieve and hang it in the designated holders on the pot.
6. Remove the cookware from the heat and let it stand for about 5 minutes.
7. Afterwards, return the pot to the heat and finish frying the potatoes as described.

Modernized from a treasured 19th-century German cookbook.