Pronunciation: [pom soo-FLAY]
Also known as soufflé potatoes, these crisp potato puffs are the result of deep-frying thinly sliced potatoes twice. The first time the potatoes are fried in 300°F oil. After cooling, they're fried in 375°F oil until they inflate and turn golden brown.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.