Whirled Peas wrote:

> Something on my bucket list to try some day -- Souffled Potatoes AKA
> Puffed Fried Potatoes. Big, starchy russets sliced 1/8" thick the long
> way, soaked in ice water, blanched or par-fried in 1 1/2" oil at 300 until
> they just start to blister, maybe 6 minutes, drained and allowed to
> soften. Can be left covered for several hours at this point. Just before
> serving, heat the oil to 375 and fry a few at a time until they puff up
> like pillows and get crispy, maybe two or three minutes. Some won't,
> however. Julia and Jacques did this on their PBS show "Cooking at Home".

How about this one, from
http://www.wired.com/magazine/2011/02/ff_myhrvold/all/1

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Myhrvold cuts his potatoes into batons and rinses them to get rid of surface
starch. Then he vacuum-seals them in a plastic bag, in one even layer, with
water. He heats the bag to 212 degrees for 15 minutes, steaming the batons.
Then he hits the bag with ultrasound to cavitate the water-45 minutes on
each side. He reheats the bag in an oven to 212 degrees for five minutes,
puts the hot fries on a rack in a vacuum chamber, and then blanches them in
338-degree oil for three minutes. When they're cool, Myhrvold deep-fries the
potatoes in oil at 375 degrees until they're crisp, about three more
minutes, and then drains them on paper towels. Total preparation time: two
hours.
The result is amazing. The outside nearly shatters when you bite into it,
yielding to a creamy center that's perfectly smooth. The key is the
cavitation caused by the ultrasonic bath-it creates thousands of tiny
fissures on the potato's surface, all of which become crunchy when it's
fried. When Plato saw the shadow of a french fry on the wall of his cave,
the guy standing behind him was snacking on these

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Bob