Read the Souffle Potatoes discussion from the Chowhound Restaurants, New Orleans food community. For this dish to be successful, the potatoes must be thinly and consistently sliced, dried, and twice-fried—once at a lower temperature, then again at very high heat. Needless to say, they were a big hit. Choose uniform-sized potatoes. It's traditional to complement them with Béarnaise sauce for dipping, a decadent mixture of mostly butter, lemon, and egg yolk with the flavor of tarragon. Subscribe to our newsletter to get the latest recipes and tips! He slides each potato across the mandolin, like a … One man makes all of Arnaud's soufflé potatoes: Norris Sam Jr. Have you eaten this French Quarter classic? A childhood pizza obsessive, and lover of all things decadent, Eric spent more time cooking in college than he did studying. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. We were served by Glenda, who was really a wonderful server. Join the discussion today. - See 154 traveler reviews, 54 candid photos, and great deals for New Orleans, LA, at Tripadvisor. November 16, 2015. When the potatoes rise to the top, skim them from the oil and drain on paper towels. But the soufflé potatoes, a pre-molecular gastronomy wonder from the early 19th century, are the most compelling reason to go; they're an essential must-eat New Orleans dish. After more than 15 years making soufflé potatoes at Arnaud's in the French Quarter, he knows how to trim the potatoes by hand into precise blocks. Side Dish. Heat the oil in the second pan to 425 F. Plunge the potatoes into the second pan, a few at a time. We had the soufflé potatoes with bearnaise sauce, the Brouchette beef,… One side had a thin strip of white potato "meat" resembling a fry, and the other was crisp and thin as a chip. And in December, Henri I, Duke of Guise and leader of the anti-Protestant Catholic League, was summoned by King Henri III of Perfect Sazerac! My grandmother—who had taken me to Antoine's because of its storied history—insisted that these were just cleverly fried potatoes. In other words, if all the potato slices don’t puff, it might not be you! Learn more on our Terms of Use page. The slices will sink. When he stacks the rectangles of spuds on the cutting board, each is exactly the same height and width as if they had been measured by a machine. Arnaud's Restaurant / French 75 Bar: Souffle potatoes - See 2,769 traveler reviews, 823 candid photos, and great deals for New Orleans, LA, at Tripadvisor. Either by hand or with a mandolin, he slices the potatoes just a bit thicker than 1⁄8". Drain and mash. If you can't drop the big bucks at Antoine's, at least stop by for the soufflé potatoes. Cut the slices into uniform widths and trim the end to round slightly. Peel them and cut lengthwise into 1/8-inch-thick slices. The magical puffing depends partly on skill, partly on the temperature of the oil used for frying, and partly on the intrinsic moisture of the potatoes themselves. March 14, 2007 at 9:18 PM CDT - Updated June 30 at 6:10 PM . After our waiter joined the discussion, I wound up in the kitchen, watching a cook drop thin slices of potatoes into tall vats of hot oil. Arnaud's Restaurant / French 75 Bar, New Orleans Bild: Potato souffle - Kolla in Tripadvisor-medlemmarnas 50 394 bilder och videoklipp från Arnaud's Restaurant / French 75 Bar Method. Each one felt as light as air and tasted like a french fry/potato chip hybrid. To many this dish defies logic and it is always amusing to … When I first saw the soufflé potatoes ($7.25) at Antoine's Restaurant as a kid, they seemed unreal: smooth, balloon-like cylinders of fried potato that had nothing inside but caverns of air. Heat the oil in the first pan to 350 F. Plunge the slices into the hot oil (do not crowd the pan; fry in batches if necessary, letting the oil return to temperature between batches). The Souffle Potatoes are a lost art, except in the old line Creole restaurants of New Orleans, those being Antoine’s, Arnaud’s, and Galatoire’s. https://trib.al/lHlqjMM. Stir in the egg yolks, and creams. guides you to the best local dishes & drinks in 150+ cities. Compare reviews of pastry and tiramisu. Galatoire’s Famous Soufflé Potatoes 03:20 Michael Sichel. While the oil heats, slice the potatoes lengthwise 1/8 inch thick using a mandoline or very sharp knife. He pulled the par-cooked potatoes from the oil and finished them later in oil that had grown very hot. There, he learned the technique for these potatoes—known in French as pommes de terre soufflées—from a chef named Collinet, who stumbled upon them quite by accident. What's New Chef Hotline; Sign in; Become a Member; This tutorial is only available for Salted members. Explore best places to eat soufflé in New Orleans and nearby. Diners are treated to these puffed, golden soufflé potatoes as they enjoy their drinks, consider the menu, and wait for their orders at Arnaud’s. Within seconds they will puff up and turn golden brown. Some comments may be held for manual review. Dry thoroughly. Not only is it one of the oldest restaurants in the country, but it brought many French haute cuisine dishes to New Orleans. Within seconds they will puff up and turn golden brown. Souffle Potatoes at Antoine's Restaurant "Food was truly amazing. Soak the sliced potatoes in ice water for at … Arnaud's Restaurant / French 75 Bar, New Orleans Picture: Soufflé potatoes - Check out Tripadvisor members' 50,579 candid photos and videos. Check prices of pudding and ice cream. Skim them from the oil and drain on towels or paper towels. Galatoire's Restaurant, New Orleans Picture: Souffle potatoes - Check out Tripadvisor members' 50,579 candid photos and videos. - See 154 traveller reviews, 54 candid photos, and great deals for New Orleans, LA, at Tripadvisor. They seemed to be the highest form that a fried potato could aspire to take. Souffle Potatoes from Galatoire's. First Jacques peels the potatoes. New Orleans. Join Now. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Heat the oil in the second pan to 425 F. Plunge the potatoes into the second pan, a few at a time. But the soufflé potatoes, a pre-molecular gastronomy wonder from the early 19th century, are the most compelling reason to go; they're an essential must-eat New Orleans dish. Souffle potatoes Serves 2 to 4 6 to 8 large russet potatoes (baking potatoes) Oil Salt Peel potatoes. French 75 New Orleans Potatoes Potato. By Potatoes Souffle. All products linked here have been independently selected by our editors. The process will take about 1-1/2 minutes. The potatoes unexpectedly inflated. Preheat oven to 350°F Butter a 6 cup souffle dish. Season with salt and pepper. Let drain for 5 minutes, or until they cool to room temperature. French-born Antoine Alciatore founded his eponymous restaurant in 1840. The process will take about 1-1/2 minutes. Some HTML is OK: link, strong, em. Other established local restaurants also serve soufflé potatoes, but Antoine's is where it all started. Cook potatoes in salted water until tender. Cut in 1/8-inch lengthwise slices; place in wire basket; run under cold water to remove extra starch. Bake until tender, about 40 minutes, and remove. Next he trims each one into a uniform oblong with flat sides and bottom. Destinations > Louisiana > New Orleans > Typical Foods > What To Eat > Souffl Potatoes EAT YOUR WORLD. Cocktails were so good! We reserve the right to delete off-topic or inflammatory comments. Soufflé Potatoes at Arnaud's Restaurant "New Orleans has plenty of fine cuisine along with colorful personalities, but not everyone can brag about being in business over 100 years... it's a huge accomplishment that Arnaud's should be proud… Preheat oven to 350 degree F. Scrub the sweet potatoes or yams well and place them in the oven. Shake the pan gently to keep the hot oil moving over the potatoes. See map now. Hermes Bar at Antoine's: Soufflé Potatoes - Oh My!! The potatoes are fried once to seal the outside, then fried again at a higher temperature, causing the steam inside to puff them like balloons. Become a Member Watch Preview … It's also worth visiting to see the dining rooms—it's like stepping into a forgotten era—and for the cheerfully accommodating service. Soak the potato slices in … Hermes Bar at Antoine's: Soufflé Potatoes - Oh My!! Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. We may earn a commission on purchases, as described in our affiliate policy. I thought this creation could only exist by painstakingly molding potatoes for visual effect. Peel the potatoes and trim away the round edges to form rectangles. Peel Burbank, California, potatoes. In August, Philip II of Spain’s Armada Invencible was defeated in its attempt to invade Elizabeth’s England. Garden District, New Orleans. The potato slices get constantly agitated while frying, and results aren't always successful, even for the professionals. ... New Orleans, LA 70130 Toll free: 866-698-0200 Phone: 504-636-7400 . One vat was being constantly shaken, and marvelous "puffed" potatoes emerged. Besides at Antoine's, you can also find hand-cut soufflé potatoes with their accompanying béarnaise sauce in New Orleans at Galatoire's at 209 Bourbon St. and Arnaud's at 813 Bienville St. No matter which place you get them from, if you order yourself a plate of soufflé potatoes, you'll get yourself something distinctly French, distinctly simple, and distinctly delicious. Let drain for 5 minutes, or until they cool to room temperature. Antoine's Restaurant 713 Saint Louis St , New Orleans , LA 70130 504-581-4422 Great Chefs Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, A Sandwich a Day: Muffuletta from Central Grocery in New Orleans, Missing Louisiana: 8 Ways I Bring the Bayou State Home. The story, according to Antione's Cookbook, is that Collinet was preparing a feast for King Louis Philippe, but just as he began frying the potatoes he discovered that the king would be delayed. Antoine brought the recipe with him to New Orleans and Pommes de Terres Soufflées have been served here ever since.” 2 pounds large potatoes Oil Salt. Arnaud's Restaurant / French 75 Bar, New Orleans Picture: Soufflé Potatoes - Check out Tripadvisor members' 50,331 candid photos and videos. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Arnaud's Restaurant / French 75 Bar, New Orleans Bild: Souffle potatoes - Kolla in Tripadvisor-medlemmarnas 52 603 bilder och videoklipp från Arnaud's Restaurant / French 75 Bar Alternatively: Arnaud’s (813 Bienville St., map ), … Sprinkle with salt and serve at once. Soufflé Potatoes, and how they found a home in New Orleans 1588 was not a good year for Catholics. Alciatore was trained in Marseilles in the early 1800s. While I remember a distinct beef tallow flavor from way-back-when, they're now fried in cottonseed oil, but are still quite flavorful. Jacques Pepin makes it look easy in this soufflé potatoes tutorial with Julia Child on Martha Stewart's show. Arnaud's Restaurant / French 75 Bar, New Orleans Picture: Soufflé Potatoes - Check out Tripadvisor members' 50,124 candid photos and videos. Soufflé potatoes at the French 75. Comments can take a minute to appear—please be patient! When the potatoes rise to the top, skim them from the oil and drain on paper towels. If only I had watched it sooner—it would've shaved countless hours from my many attempts to perfect these in my first college apartment. Hermes Bar at Antoine's: Soufflé Potatoes - Oh My!! Wash and peel the potatoes and cut lengthwise into slices 1 1/4 inches wide and one-eighth inch thick. Norris Sam Jr. can control most of his day. Place the potatoes into the oil, ... office 504.208.9959, New Orleans, Louisiana Trim the square corners from either end of the strips of potato. - See 155 traveller reviews, 54 candid photos, and great deals for New Orleans, LA, at Tripadvisor. Order: The soufflé potatoes (or really any of the potatoes) make a great $7 side to the restaurant’s buttery fish dishes. When he's not playing with a wood-fired oven, Eric is enjoying his favorite New Orleans haute Creole haunts, and exploring the city's new and vibrant spots. They were easily my favorite part of the whole meal, out of sheer respect for the stalwart adherence to tradition and quality. Add herbs and Parmesan cheese, and stir until smooth. The result will be a long oval shape. Post whatever you want, just keep it seriously about eats, seriously. If you see something not so nice, please, report an inappropriate comment. These soufflé potatoes are "the heart of Galatoire's". 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