During a recent business trip to New Orleans, Brent went to dinner at Arnauds. When he got back, he really wanted to replicate the souffle and Bearnaise sauce he had. He tried these. They were really good, although he felt that they didn't "puff" enough. These are best served with the Bearnaise sauce (see above).
2 Baking potatoes
Peel the potatoes and trim away the round edges to form rectangles. Cut lengthwise in slices that are uniform from end to end, 1/4 inch to 3/8 inch thick. Cut the slices into uniform widths and trim the end to round slightly. Soak the sliced potatoes in ice water for at least 25 minutes. Drain the potatoes and dry thoroughly. Pour vegetable oil, about 2-1/2 to 3 inches deep into 2 saucepans. Heat oil in one pan to 325B0, and the other to 375 . Drop slices into the 325 oil and shake back and forth on the heat for 6 to 7 minutes. Use a mitt or heavy potholder, being careful not to splash oil onto yourself. After about 5 minutes the slices should start to blister and rise to the top. Keep shaking 1 more minute. Using a skimmer, remove the slices a few at a time and drain on paper towels 1 minute or longer, until they begin to soften. For immediate service, start returning pre-fried potatoes to the second (375 ) pan. They should swell instantly. Cook until golden, then remove and drain on paper towels. Discard any that have not puffed.
* Place puffed potatoes on a paper-lined tray, sprinkle with salt and cover with a towel, continuing frying until all potato slices are cooked