Souffled Cheesy Potato Fries

Ingredients:

• 900 grams potato, cut into chunks
• 150 ml heavy cream
• 75 grams Gruyere cheese
• a good pinch of cayenne pepper
• 2 egg whites
• salt and pepper
• vegetable oil, for deep frying

for garnishing:

• chopped fresh parsley
• grated cheese

Procedure:

1. Cook the potatoes in a sauce pan of lightly salted boiling water for about 10 minutes. Drain thoroughly and pat dry with absorbent kitchen paper. Set aside.
2. Mix the double cream and Gruyere cheese in a large bowl. Stir in the cayenne pepper and season with salt and pepper to taste.
3. Whisk the egg whites until stiff peaks form. Gently fold into the cheese mixture until fully incorporated.
4. Add the cooked potatoes, turning to coat thoroughly in the mixture.
5. In a deep pan, heat oil to 350 degrees Fahrenheit or until a cube of bread browns in 30 seconds. Remoe the potatoes from the cheese mixture with a slotted spoon and cook them in oil, in batches if necessary, for 3-4 minutes or until golden.
6. Transfer the potatoes to a warmed serving dish and garnish with parsley and grated cheese.
7. Serve at once.