Pommes souffle. The method to make them is to slice your potatoes around 1/8th of an inch thick, use a ring to punch out circles, and dry well. Add just enough oil to one pot to cover about an inch and bring to 266f/130c. Heat up a few inches worth of oil in a separate pot and hold at 350f/176c. Blanch the potatoes first in the lower temperature for 2-3 minutes or until the edges crisp and wrinkle and you get slight blistering across the surface. Transfer to the second pot and fry until puffed and flip frequently to cook both sides evenly. Season and Serve To prep these out to be able to serve individually later on, the second it puffs in the second pot, remove and lay on a drain pad. Fry at 350f/176c later when you need it and they’ll puff right back up. Season and serve Keeping a consistent temperature throughout the frying is important especially during the blanch phase, too low and the potato will saturate with oil and not puff. Too high and it will fry too soon and not puff.