From the Blog

Gnocchi, Asparagus & Morels

Asparagus, Arugula & Mushrooms

Asparagus & Jamon Frittata


Pommes Souffle

Recipe provided by Chef Crusco Catering in Austin, TX.



  1. Trim each potato into a somewhat uniform long rectangle with flat sides/bottoms. Either by hand or with a mandolin, slice the potatoes just a bit thinner than 1-4″. Place the slices into cold water while doing the rest.
  2. Once all potatoes are prepared make sure to dry them thoroughly before frying.
  3. Now here is the important part- you will fry the potatoes twice, once at a lower temperature (to soften the potato) and a second time at a higher temperature (to inflate the potato) hence the term souffle.
  4. Bring the first pot of oil (about 1-2 inches deep) to 300° and a second pot of oil to 375°. Fry a handful of potato slices for a few minutes. Make sure to shake the pot a bit or move the pieces around while frying.
  5. Once they start puffing with blister like bubbles they are done and ready to be fried a second time in the hotter oil until they puff into golden, perfect pommes soufflés. Repeat with the remaining potatoes.
  6. Salt to taste and serve immediately. Enjoy!