March 14, 2007 at 9:18 PM CDT - Updated June 30 at 6:10 PM . - See 154 traveller reviews, 54 candid photos, and great deals for New Orleans, LA, at Tripadvisor. It's also worth visiting to see the dining rooms—it's like stepping into a forgotten era—and for the cheerfully accommodating service. The potatoes unexpectedly inflated. Let drain for 5 minutes, or until they cool to room temperature. We may earn a commission on purchases, as described in our affiliate policy. We were served by Glenda, who was really a wonderful server. 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. Hermes Bar at Antoine's: Soufflé Potatoes - Oh My!! Cut in 1/8-inch lengthwise slices; place in wire basket; run under cold water to remove extra starch. While the oil heats, slice the potatoes lengthwise 1/8 inch thick using a mandoline or very sharp knife. Side Dish. Comments can take a minute to appear—please be patient! They were easily my favorite part of the whole meal, out of sheer respect for the stalwart adherence to tradition and quality. Choose uniform-sized potatoes. Destinations > Louisiana > New Orleans > Typical Foods > What To Eat > Souffl Potatoes EAT YOUR WORLD. Stir in the egg yolks, and creams. Jacques Pepin makes it look easy in this soufflé potatoes tutorial with Julia Child on Martha Stewart's show. Check prices of pudding and ice cream. Arnaud's Restaurant / French 75 Bar, New Orleans Picture: Soufflé Potatoes - Check out Tripadvisor members' 50,124 candid photos and videos. Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Arnaud's Restaurant / French 75 Bar, New Orleans Picture: Soufflé Potatoes - Check out Tripadvisor members' 50,331 candid photos and videos. 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. Bake until tender, about 40 minutes, and remove. Some HTML is OK: link, strong, em. Join the discussion today. Soak the sliced potatoes in ice water for at … - See 154 traveler reviews, 54 candid photos, and great deals for New Orleans, LA, at Tripadvisor. Galatoire’s Famous Soufflé Potatoes 03:20 Michael Sichel. French 75 New Orleans Potatoes Potato. 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. One man makes all of Arnaud's soufflé potatoes: Norris Sam Jr. Have you eaten this French Quarter classic? 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. Cut lengthwise in slices that are uniform from end to end, 1/4 inch to 3/8 inch thick. And in December, Henri I, Duke of Guise and leader of the anti-Protestant Catholic League, was summoned by King Henri III of ... New Orleans, LA 70130 Toll free: 866-698-0200 Phone: 504-636-7400 . 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. 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. Soufflé potatoes at the French 75. In other words, if all the potato slices don’t puff, it might not be you! I thought this creation could only exist by painstakingly molding potatoes for visual effect. 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. Let drain for 5 minutes, or until they cool to room temperature. Arnaud's Restaurant / French 75 Bar, New Orleans Picture: Soufflé potatoes - Check out Tripadvisor members' 50,579 candid photos and videos. A childhood pizza obsessive, and lover of all things decadent, Eric spent more time cooking in college than he did studying. Within seconds they will puff up and turn golden brown. See map now. Learn more on our Terms of Use page. If you see something not so nice, please, report an inappropriate comment. Garden District, New Orleans. Cut the slices into uniform widths and trim the end to round slightly. He pulled the par-cooked potatoes from the oil and finished them later in oil that had grown very hot. 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. Hermes Bar at Antoine's: Soufflé Potatoes - Oh My!! Skim them from the oil and drain on towels or paper towels. First Jacques peels the potatoes. We had the soufflé potatoes with bearnaise sauce, the Brouchette beef,… November 16, 2015. Preheat oven to 350 degree F. Scrub the sweet potatoes or yams well and place them in the oven. To many this dish defies logic and it is always amusing to … Next he trims each one into a uniform oblong with flat sides and bottom. Not only is it one of the oldest restaurants in the country, but it brought many French haute cuisine dishes to New Orleans. In August, Philip II of Spain’s Armada Invencible was defeated in its attempt to invade Elizabeth’s England. Souffle potatoes Serves 2 to 4 6 to 8 large russet potatoes (baking potatoes) Oil Salt Peel potatoes. All products linked here have been independently selected by our editors. Trim the square corners from either end of the strips of potato. 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). Alciatore was trained in Marseilles in the early 1800s. Peel them and cut lengthwise into 1/8-inch-thick slices. 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. Subscribe to our newsletter to get the latest recipes and tips! They seemed to be the highest form that a fried potato could aspire to take. 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. 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. Perfect Sazerac! Norris Sam Jr. can control most of his day. 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. Cocktails were so good! Sprinkle with salt and serve at once. 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. Have two frying kettles of fat - one at a moderate temperature, the other very hot. Cook potatoes in salted water until tender. Heat the oil in the second pan to 425 F. Plunge the potatoes into the second pan, a few at a time. Become a Member Watch Preview … He slides each potato across the mandolin, like a … 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. Potatoes Souffle. 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. Shake the pan gently to keep the hot oil moving over the potatoes. New Orleans . 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. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. 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. Either by hand or with a mandolin, he slices the potatoes just a bit thicker than 1⁄8". The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. When the potatoes rise to the top, skim them from the oil and drain on paper towels. Needless to say, they were a big hit. Season with salt and pepper. Roger Rojas, a 23-year veteran of the kitchen Galatoire's, makes hundreds of orders of soufflé potatoes every day. Souffle Potatoes from Galatoire's. New Orleans. Some comments may be held for manual review. Heat the oil in the second pan to 425 F. Plunge the potatoes into the second pan, a few at a time. What's New Chef Hotline; Sign in; Become a Member; This tutorial is only available for Salted members. These soufflé potatoes are "the heart of Galatoire's". If you can't drop the big bucks at Antoine's, at least stop by for the soufflé potatoes. Peel Burbank, California, potatoes. One vat was being constantly shaken, and marvelous "puffed" potatoes emerged. Great Chefs Within seconds they will puff up and turn golden brown. Galatoire's Restaurant, New Orleans Picture: Souffle potatoes - Check out Tripadvisor members' 50,579 candid photos and videos. 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. Method. Hermes Bar at Antoine's: Soufflé Potatoes - Oh My!! 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. https://trib.al/lHlqjMM. Souffle Potatoes at Antoine's Restaurant "Food was truly amazing. Other established local restaurants also serve soufflé potatoes, but Antoine's is where it all started. 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 Preheat oven to 350°F Butter a 6 cup souffle dish. Soak the potato slices in … - See 155 traveller reviews, 54 candid photos, and great deals for New Orleans, LA, at Tripadvisor. Join Now. Order: The soufflé potatoes (or really any of the potatoes) make a great $7 side to the restaurant’s buttery fish dishes. One side had a thin strip of white potato "meat" resembling a fry, and the other was crisp and thin as a chip. Place the potatoes into the oil, ... office 504.208.9959, New Orleans, Louisiana The process will take about 1-1/2 minutes. Read the Souffle Potatoes discussion from the Chowhound Restaurants, New Orleans food community. 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. 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 Add herbs and Parmesan cheese, and stir until smooth. 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. The potato slices get constantly agitated while frying, and results aren't always successful, even for the professionals. Explore best places to eat soufflé in New Orleans and nearby. Post whatever you want, just keep it seriously about eats, seriously. The result will be a long oval shape. The slices will sink. While I remember a distinct beef tallow flavor from way-back-when, they're now fried in cottonseed oil, but are still quite flavorful. Antoine's Restaurant 713 Saint Louis St , New Orleans , LA 70130 504-581-4422 My grandmother—who had taken me to Antoine's because of its storied history—insisted that these were just cleverly fried potatoes. The process will take about 1-1/2 minutes. Wash and peel the potatoes and cut lengthwise into slices 1 1/4 inches wide and one-eighth inch thick. Drain and mash. When the potatoes rise to the top, skim them from the oil and drain on paper towels. Peel the potatoes and trim away the round edges to form rectangles. Dry thoroughly. Soufflé Potatoes, and how they found a home in New Orleans 1588 was not a good year for Catholics. Each one felt as light as air and tasted like a french fry/potato chip hybrid. 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