Auguste Renoir’s Puffed Potatoes

Add to bookmark

For 4 people – Preparation time: 10 minutes – Cooking time: 5 minutes

1 kg fairly big potatoes (do not use new potatoes) – 1,5 l oil

• Peel, wipe and cut the potatoes in thin slices about 2 mm thick.
• Do not wash, but wipe with a paper towel.
• Heat the oil in a deep fryer.
• Once hot, throw the slices in one at a time, and avoid putting too many in the fryer so they do not stick together.
• Stir with a slotted spoon throughout the cooking time (about 2 minutes), while making sure to keep the oil at the same temperature.
• Remove and drain the potatoes.
• Then, heat the oil in the deep fryer very strongly until it smokes and throw back the potatoes a second time in this hot oil where they will immediately swell.

Head and featured photo© Emmanuelle de Marne