“Brush with egg white and sprinkle with starch”

In 1837, the world of gastronomy saw the birth of one of the best-known recipes of French cuisine: puffed potatoes. As is the case with other dishes like tarte Tatin, they were born from a mistake. To perform them you have to be very rigorous and master the technique, because many consider it something difficult to achieve and it requires a lot of repetitions. However, thanks to Celebrity MasterChef In Spain we know a simpler method.

During the first round of the semi-final of the tenth edition, the competitors had to reproduce a dish of Jose Manuel Miguelchef of the Beat restaurant in Calpe (Valencia), with a Michelin star, composed of a sole iodized sauce, creamy vanilla cauliflower, parsley oil, cockles, lemon air and soufflé apples. Throughout the fight, the show’s judges explained how to make potato soufflé without dying trying.

How to Make Puffed Potatoes Easier

The same jury Celebrity MasterChef He explained that making puffed potatoes is a complicated process. However, they assured that the simplest method is to Take out two potato slices, brush them with egg white and sprinkle with starch..

The next thing would be stick them on top of each other and fry them quickly. Jordi Cruz insists that The oil temperature should be between 180 and 190ºC. In this way, perfect puffed potatoes are obtained as quickly as possible, with the same results as when practicing the traditional technique.

How to get the perfect fry

For fans of fries, which makes them perfect too has his own thing. Actually, Dabiz Munozhead of DiverXO, explained it in The anthill. “You take a potato, you leave it at a lower temperature, about 50 degrees, then you make it at an intermediate temperature, which is about 70 to 80 degrees, and then you make a big one which is 180 degrees. What happens? Then the first time you leave it and it stays even softer than when we made it in two cookings, the second time it’s fried and there’s a crispy film around it but it doesn’t brown, and the third time it turns brown,” explains the 3 Michelin star chef.