:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/tPVSH2ZEJbvTmbOIWyqo/3fa89d4be491dc3b7c85c1fba27e2c.jpeg "Soufflé potatoes")
Source: Pixabay: ymon
Soufflé potatoes
The soufflé potato is one of my favorite appetizers, its crunchy texture on the outside and spongy on the inside is simply exquisite. Since I tried it on my trip to Spain, I have become a specialist in making it. Here I share with you my personal recipe, optimized after much testing and enjoyment.
Ingredients
- 4 potatoes Large
- olive oil
- salt
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Directions
Wash the potatoes well and peel them. This is a recipe where the quality of the ingredients is fundamental, so I recommend choosing fresh and good quality potatoes, preferably organic.
Cut the potatoes into slices of about 5 to 7 millimeters, making sure they are all uniform in size so that they cook evenly. This is the secret to perfect soufflé potatoes.
In a frying pan with plenty of olive oil at medium temperature, introduce the potato slices. It is important not to overload the pan, you must give each slice its own cooking space.
When the potatoes start to brown, take out the first ones you put in, as these are the ones that will be the most cooked. Arm yourself with patience and don't try to rush the process by raising the temperature, trust me, the result will be worth it.
Once the potatoes are browned and still hot, add salt to taste.
Finally, serve the soufflé potatoes while they are still hot. You can accompany them with sauces or simply enjoy them on their own.
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