Greetings, my beautiful lovelies, it's Emmy. How are you? It's great to see you and welcome back. Today's video is sponsored by glassesusa.com, where you can find over 6,000 different styles of prescription frames and sunglasses in in-house brands and name brands. So many different cute styles to choose from at great prices as well. Glassesusa.com offers glasses up to 70% off retail because they cut out the middle person and make it so easy and convenient to try on glasses, like I did, using the virtual mirror tool.

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So today, I'm gonna be attempting a recipe that I've been seeing alot of all over the place, and it is for bubble potatoes. Bubble potato crisps, bubble potato chips, and they look visually very compelling. They look puffed up, potato crisps, that when you squish them, they just kind of shatter because they're so crispy. They're like potato chips, but inflated. Look absolutely stunning.

And when I was doing a little bit of research, I found out and remembered that this is a take on pomme souffle, a French recipe and technique of cooking thinly sliced potatoes until they self-inflate. In fact, I remember watching an episode of [insert show name here] where the chef did something very similar to make these crispy potato puffs.

"WEBVTTKind: captionsLanguage: en(playful upbeat music)- Greetings, my beautifullovelies, it's Emmy.How are you?It's great to see you and welcome back.Today's video is sponsoredby glassesusa.com,where you can find over6,000 different stylesof prescription frames andsunnies in in-house brandsand name brands.So many different cutestyles to choose fromat great prices as well.Glassesusa.com offersglasses up to 70% off retailbecause they cut out themiddle person and they make itso easy and convenient totry on glasses, like I did,using the virtual mirror tool.It allows you to try on glasses,to see how they look on your face.Glassesusa.com sent me a bunch of glasses.So I'd love to hear whatyou think about them.How about this pair?I got a pair of sunnies as well.And a couple of kind ofthrowback wire-frame glasses.I used to have a pair likethis in middle school.What do you think?Can I still rock it?How about these?So a complete pair of glasses,including prescriptionlenses starts at $30and all frames include abasic prescription lens.Shopping at glassesusa.comis a risk-free experience.If for any reason, you'renot happy with your glasses,you can return themwithin the first 14 daysof receiving them.Free shipping, free returns anda 100% money back guarantee.So if you'd like to tryglassesusa.com yourself,click the link down belowfor a special offer.Big thanks to glassesusa.comfor sponsoring this video andfor their continued support.So today, I'm gonna be attempting a recipethat I've been seeing alot of all over the place,and it is for bubble potatoes.Bubble potato crisps, bubble potato chips,and they look visually very compelling.They look puffed up, potato crisps,that when you squish them,they just kind of shatterbecause they're so crispy.They're like potato chips, but inflated.Look absolutely stunning.And when I was doing alittle bit of research,I found out and rememberedthat this is a takeon pomme souffle, a Frenchrecipe and technique of cookingthinly sliced potatoesuntil they self inflate.In fact, I remember watching an episode of\"Jacques and Julia\" whereJacques demonstrateshow to do this and itlooks absolutely magical.Now the technique Jacquesuses is cutting the potatoabout three or four millimeters thickand then frying it twice inoil first to cook the potato,and then in hotter oil,which causes steam to becreated inside the potato slice.The two deep fried halvesseparate and inflate.And this technique, as you can imagine,is quite finicky because youhave to have two pots of oilat two different temperatureswith two different burnersand requires a lot of practice.Now, according to Chef Rudakovwhich I'll put a linkdown below to her video,when she explains pomme souffle,she says this technique works better.And this the technique thatI've seen in Nino's Homeand Table Diary.I'll put links down belowto all of their videos.And that is to take two layers of potato,which are cut a bit thinnerthan the first technique.And then you stick them togetherwith a bit of egg white and cornstarch.So, let's go ahead andattempt the bubble potato.(Emmy chuckles)Now, this recipe is super simple.It's all about technique.You are gonna need a tooland this is a mandolinand this is a slicerwith a very sharp blade.And it allows you on the backhere to adjust the thicknessof whatever you are slicing.Notoriously dangerous.And it includes a guardfor that reason right here.And we're going to set thison the thinnest possible setting.I'm using Yukon gold potatoesbecause that's what I happened to have,but I've seen this done withrusset potatoes as well.So.This is actually pretty thin.It is quite thin, like almost transparent.Try to get even slices.Okay, there we go.That's looking pretty good.So when I did the 15 hour potatoeswhere I did a stack of potatoesand took 15 hours tocreate the entire dish,I think I cut the potatoesa little too thickin that recipe.And many of you told me so, sothank you for helping me out.Now we're gonna take some paper toweland dry our slices off.That will help with the crispness.And then we're going to press.Okay.We also need one eggwhite, so separate an egg.This is how I like to do itwith my impeccably clean hand,just pull it out.I've used a lot ofgadgets to separate yolksfrom egg whites.And in the end, this isjust what I end up doing,because I don't oftenhave the gadget handyor for whatever reason.And there's something aboutscooping that perfect yolk.So cute, look at that.Now I've got a sifterhere with some corn starchand we're gonna lightlydust half of these.Brush the excess cornstarch off.So let me put this on my cutting boardso you can see it better.Now to the other half,we're going to applya good amount of egg white.Glue that together.And then we're going tomatch it with its mate.Bloop.Give it a good press.So there we have it.Two thin slices of potatothat we've glued togetherwith cornstarch and egg white.So at this point, we can cutthis into any shape we like.I've seen squares, I've seenrectangles circles, ovals,whatever you like.I think I'm gonna test outboth circles and squares.So I've got a cookie cutter here.I'm gonna stack thesetwo on top of each other.I can get four out of each ofthese so, since I stacked it.So turn it.(potato crunches)So I'm gonna set theseonto my baking tray here.So they'll be ready to fry.And I'm gonna continue doing this.I'm also gonna make some squarerectangular ones as well.Just cut this one into a square.Oh.Why?It'll be fine.If it's not, it's fine too.I'm gonna continue doingthis, and when I come back,we will fry these up.Alrighty, my lovelies, I'm back.Here is my tray of potato.I've got around ones, rectangularones, rhombus and square.I am heating about an inchof peanut oil to 300 degrees.Just gonna fry thesepretty much one at a timebecause we don't want the oiltemperature to drop too much.I'm gonna slip a potato in thereand it's starting to fry up.It is sticking to the bottom though.I didn't see otherssticking to the bottom,so I'm going to give ita shunch, so it doesn't.Yeah, there we go.And I'm gonna let it fry.And it is beginning to puff.These might need two fryings.In Nino's Home, when theydid their bubble potatoes,they fried them twicejust to a preliminarykind of light golden.And then again, where theykind of finished golden.And after the firstcooking, they deflated.So, this one's notinflating all that much.I'm gonna reduce the temperature.I've got my oil now at 355.Not impressed with thatone, as my mom would say.Chef Rudakov said that350 was the temperatureat which to fry these at.But other videos said 300, so.Oh, but it's sticking to my thing again.Oh, this one's inflating a bit better.So I'm just gonna keep tossing oil on it.This one puffed a little bit better,but not all plump and round.Hmm.I'm disappointed, I'm disappointed.I wanted that immediate puff action.So I'm going to really pressthese two halves together.Place it in and let it fry initially.So hopefully it won't sink to the bottom.Yeah.Okay, that helped.Okay, this is the mostpromising one so far.Okay, I got one.I got one to bubble up.So I think you have to reallypress the two halves togetherto make sure there's a good sealand there's no air bubble inside.Yes.Ooh, that one puffed.Yay! It puffed!Ah!(whimsical music)(oil sizzling)That's how it's supposed to look.All right!Give it a flipsy flipsy.If I get one bubble, I'm happy.Cute.Alrighty, so I have parfried all of my potato piecesand I would say about50% of them inflated.Now I'm heating my oil to 175,and we are going to refry these.For the ones that inflatedthey should reinflateand to get them nice and poofy.Na na!Here's my one rectangular pillow.Alrighty, my lovelies.I am back with mycompleted bubble potatoes.I have to say I'm a bit disappointed.About a third out of mypotatoes successfully puffedand the rest are kind offlat or partially inflated.This is the first timeI've attempted this recipe.I feel like I should mentionthat I am a home cook.I'm not professionally trained.And when I test these recipes,I'm testing them from theperspective of a home cook.Will that recipe really work?Well, it does work, but it'sa finicky recipe to be sure.Now I'm going to sprinklea bit of salt on these.I should have done thatright when they cameout of the fryer, but.You know.(chuckles) You know.These little ones right here puffed up.I did get a couple ofrectangular ones that puffed.Very happy about that.I did, the rhombus onelooks more like a chipas do some of these other ones,but these other ones righthere, look beautiful.So stinking, cute!Look at that!Alrighty, let's give thebubble potato a taste!Here we go.Itadakimasu!Very, very crispy.Like a potato chip.Great potato flavor, salt.It's nice.Really simply adorn.Very nutty toasted flavor and great crisp.(potato crunches)Look at that.Isn't that beautiful?Hollow, gorgeous, completely separated.Yes!Mm, it's so crispy.Let's try one that was not successful.See how crispy that one is.I like the flavor of that one.It's not as toasted, a betterpotato flavor in my opinion,but you don't have that big crunch.Let's try this one.This is a very flat one too.Mm.I made some very finickypotato chips is what I made.If you want to make potato chipsand you've got some extra timeand you want to see some inflation happen,then this recipe is for you.If you just want a nicelittle potato-y snackand you want to watchthe inflation on video,that's a good choice too, in my opinion.(potatoes crunching)So crispy.Alrighty, my lovelies.Thanks so much for joining meand big thanks to glassesusa.comfor sponsoring this video.If you'd like to receive aspecial offer on glasses,please click the link down below.Thanks again for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media.Like this video, check out my websitefor a printable version of this recipe,and I shall see you in the next one.Toodaloo, take care.Bye!(playful upbeat music)(Emmy whines)Where is everybody?I can't see you!(potatoes crunch)\n"