Pommes de terre Soufflées (Puffed Potatoes)

Ingredients

• potatoes
• frying fat
• a second
• salt

Instructions

1. Square off the potatoes on the sides and cut them into slices of a rigorously even thickness of 3 millimetres.
2. Wash them in cold water and dry them well.
3. Put them into moderately hot frying fat.
4. As soon as they are in, heat the fat progressively until their cooking is assured, which is seen when they rise to the surface of the fat.
5. Drain them in the special basket.
6. Plunge them at once into another, newer and very hot frying fat; this searing at high temperature is what makes them puff.
7. Let them dry well, drain them on a spread-out cloth, salt lightly and dress.