TechniquesShaping Pommes Soufflees1. Start with a sharp paring knife and a large russet potato weighing about 12 ounces.2. With the knife positioned about 1/2" into the potato, slice off a piece.3. With the knife positioned about 1/2" in from the potato's end, slice off another piece.4. With the knife positioned about 1/2" into the potato, slice off a piece.5. With the knife positioned about 1/2" in from the potato's other end, slice off another piece.ADVERTISEMENTADAD6. Rest the potato on one of its long sides and, with the knife positioned about 1/4" into its flesh, slice off a piece.7. Repeat step 6 with the other long side of the potato so that it takes on a rectangular shape.8. Starting at the short end of the rectangle, slice a diagonal piece off one corner.9. Continue slicing diagonally on the three remaining corners of the rectangle.10. You should now have a potato shaped roughly like a diamond.ADVERTISEMENTADAD11. Round off the sides of the potato.12. You should now have a potato shaped roughly like a football.13. Using a plastic Japanese-style mandoline, slice the potato lengthwise into 1/8"-thick slices and transfer them to a bowl filled with cold water.Keep Reading12 Spectacular Cake Recipes for the Holidays and BeyondBy FRANCES KIMChocolate Mesquite Cake with Café de Olla ButtercreamBy CRYSTAL KASSCarrot Sheet Cake with Dulce de Leche FrostingBy GABRIELLA MARTINEZChocolate and Coconut Tres Leches CakeBy BRYAN FORDRum Punch CakeBy PAOLA VELEZBánh Tai Heo (Vietnamese “Pig’s Ears” Cookies)By BEN MIMSPumpkin-Hazelnut SconesBy JODY EDDYToasted Coconut Meringue PieBy LINDA MELTONTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHSee AllContinue to Next StoryADVERTISEMENTADAD
