Old MacDonald's Potato Box Recipes
Pommes Souffles Ingredients 4 russet potato, peeled 5 cup vegetable oil Directions 1.Divide the oil into two saucepans and bring the first one to 300 degrees and the other one to between 350 and 375 degrees Fahrenheit. Shape the potatoes into an oval shape and cut them into slices either using a mandolin or with a sharp knife. Cut all the potatoes into 3/16-inch thickness. 2.Put a couple of slices into the first oil saucepan (300 degrees) and shake gently to move the potatoes around. This will make a crust form on the potatoes. Scoop the slices out of the oil using a slotted spoon or a wire scoop and allow the excess oil to drip off for 10 seconds. 3.Plunge the slices into the second saucepan where the oil is at 350 degrees or hotter and allow them to puff. Some slices will not puff up and you must remove them from the batch. Cook until they become golden in colour, about 2 minutes. 4.Remove the potato slices from the oil and drain them on paper towels. When ready for the final frying, reheat one of the skillets and bring the oil to 375 degrees. Place the slices of potatoes in the oil and flip them once in a while to make sure that they colour evenly. Season to taste. Serve warm.

Old MacDonald's Potato Box Recipes

Pommes Souffles

Ingredients

4 russet potato, peeled
5 cup vegetable oil

Directions

1.Divide the oil into two saucepans and bring the first one to 300 degrees and the other one to between 350 and 375 degrees Fahrenheit. Shape the potatoes into an oval shape and cut them into slices either using a mandolin or with a sharp knife. Cut all the potatoes into 3/16-inch thickness.
2.Put a couple of slices into the first oil saucepan (300 degrees) and shake gently to move the potatoes around. This will make a crust form on the potatoes. Scoop the slices out of the oil using a slotted spoon or a wire scoop and allow the excess oil to drip off for 10 seconds.
3.Plunge the slices into the second saucepan where the oil is at 350 degrees or hotter and allow them to puff. Some slices will not puff up and you must remove them from the batch. Cook until they become golden in colour, about 2 minutes.
4.Remove the potato slices from the oil and drain them on paper towels. When ready for the final frying, reheat one of the skillets and bring the oil to 375 degrees. Place the slices of potatoes in the oil and flip them once in a while to make sure that they colour evenly. Season to taste. Serve warm.