Peel Burbank, California, potatoes. Cut in 1/8-inch lengthwise slices; place in wire basket; run under cold water to remove extra starch. Dry thoroughly. Have two frying kettles of fat - one at a moderate temperature, the other very hot. Place several sliced potatoes (in frying basket) in moderately hot fat and cook until they rise to the surface of the fat, and the edges show faint signs of puffing. (If the puff does not develop, that is just too bad; start over from scratch!) If the faint puffing appears, then immediately transfer potatoes in the basket to the pot of very hot fat; cook until fully puffed and browned. Drain on absorbent paper. Sprinkle with salt. Serve immediately. If desired, the potatoes may be put aside after the second cooking and give a final dip later in very hot fat; then rushed to the table. If this is done, do not fully brown potatoes in the second fat pot. Finish them off in the third cooking.
Potatoes Souffle' -
Strictly from France is this magic which makes puffed-up potatoes - but for all that an accident. King Louis Philippe was a French fried fan. The great chef, Collinet, had a batch prepared. The King was delayed. Back in the vat went the cooked potatoes. The slices puffed into crisp, hollow fingers, shaped like balloons! Collinet told Antoine the secret. Three years later, in 1840, he introduced them in his restaurant in the new world.
Oldest restaurant in the United States, this world-famous mecca for the epicure was established in 1840 by Antoine Alciatore. In the heart of New Orleans' famous and ancient French section, it now is operated by Roy Alciatore, grandson of the founder. It has entertained kings, presidents, the great, and the near great.
Originally printed in Standard's Famous Southern Creole Recipes - pages 16 and 17, originally published about 1950.