Souffle Potatoes from Tony Bilson's Recipe Book by Tony Bilson
Peel and trim the potatoes to an even, cylindrical shape. Slice them into 3-mm rounds. Wash under running water and dry thoroughly. In a deep fryer heat a generous amount of clarified butter, oil o...
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Peeler
- Chef's knife
- Cutting board
- Colander
- Paper towel
Ingredients
- potatoes
- clarified butter
- water
- lard
- oil
- paper
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