Cool Plates: Potato skins

Cool Plates: Potato skins

Studio at Montage Laguna Beach, Laguna Beach, Calif.

Cool Plates features dishes from across the country to help inspire chefs' creativity.

Chef Craig Strong combines classic French techniques with modern ones for this popular amuse-bouche.

He starts by making classic pommes soufflés by first frying quarter-inch thick potato slices in 325° Fahrenheit oil for exactly one minute, and then moving them to 375° Fahrenheit oil until the slices puff up.

Then he makes a potato purée

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