Print Soufflé Potatoes, Arnaud’s Restaurant, New Orleans

By Thei Zervaki

SoufleePotatoOne evening, at the last minute, in the south of France, it is said, a cook hastily plunged already-fried potatoes into a second bath of hot oil, to bring them up to temperature. He was amazed to see the potatoes magically puff up, filling with air inside a crisp exterior. And thus was born one of Arnaud’s signature dishes, soufflé potatoes.


(Serves 6 to 8)

2 large Idaho potatoes

4 quarts of vegetable oil

Kosher or sea salt


In a large deep pot, or an electric deep fryer, heat the oil to 300 degrees.

Race a large baking sheet lined with a double layer of paper towels on the work surface.

Peel the potatoes and trim all sides to from the largest rectangles possible.

Cut into 1/8-inch slices – a mandolin will do this beautifully – but in any case it is vital for the slices to be uniform. Rinse the slices thoroughly in cool water and pat dry with plenty of paper towels.

When the oil has reached the correct temperature, place about one third of the potatoes in a wire basket and submerge in the hot oil. When the potatoes float to the top, lift up the basket and allow the excess oil to drain back into the fryer. As each batch is pre-cooked, transfer to the baking sheet and then fry the remaining batches. The potatoes can stay at room temperature for up to 3 hours before you proceed to the second frying.

Just before you are ready to serve, re-heat the oil (or increase the temperature if serving right away) to the smoking point, about 450 degrees. Return the potatoes to the fryer in batches. They should puff up immediately. Fry until golden brown, dry and crisp. As each batch is cooked, remove from the oil and drain on paper towels.

Salt lightly and serve immediately on napkin-lined plates, with Béarnaise sauce, if desired.


Tommy DiGiovanni’s passion for food started at a very young age. Raised in New Orleans surrounded by food, Tommy began working at the age of 12 in his father’s restaurant, The Little Italian Restaurant. Throughout the years, he worked as a chef having different titles and roles at The Fairmont Hotel, Royal Orleans Hotel and now at the Arnaud’s restaurant where he is the Chef de Cuisine and delivers Arnaud’s classic dishes.