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What: In this French preparation, potatoes are fried two or three times so they puff up like an elongated balloon, with a crispy exterior. They’re like air-filled potato skins, usually served with a creamy béarnaise sauce.
Where: In the French Quarter, French-Creole Galatoire’s (209 Bourbon St., map) offers these potatoes as a side dish, along with a variety of other tasty spud preparations like oniony Lyonnaise, garlicky brabant, and cheesy au gratin.
When: Tues-Sat, 11:30am-10pm; Sun, noon-10pm. Daytime offers a more casual experience; the restaurant’s especially famous for its long and boozy Friday lunches.
Order: The soufflé potatoes (or really any of the potatoes) make a great $7 side to the restaurant’s buttery fish dishes.
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