Pomme Dauphine

Ingredients

• 600 g Maris Piper potatoes (baked and riced)
• 300 g water
• 90 g butter
• salt (pinch)
• 150 g plain flour
• 3 large eggs
• oil (for frying)
• sea salt (for finishing)
• Parmesan cheese (for finishing)

Steps

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Bake the potatoes for 50-60 minutes until they are tender.

3. 3

   While the potatoes are still warm, pass them through a fine sieve or a potato ricer to ensure a smooth mash.

4. 4

   In a saucepan, combine the water, salt, and butter. Bring the mixture to a boil.

5. 5

   Turn down the heat, add the plain flour, and beat the mixture vigorously to form a smooth paste (choux paste).

6. 6

   Transfer the paste to a bowl and allow it to cool slightly.

7. 7

   Beat the eggs into the paste one at a time, ensuring each egg is fully incorporated before adding the next, until you have a smooth, glossy paste.

8. 8

   Weigh the prepared potato mash. Add an equal amount in weight of the choux paste to the potatoes.

9. 9

   Mix the potato and choux paste together until completely smooth.

10. 10

    Heat your frying oil to 170°C (340°F).

11. 11

    Carefully warm a spoon in the hot oil, then scoop up some of the mixture. Lower it into the hot oil; it should drop off the spoon easily. Repeat with more mixture.

12. 12

    Fry the potato balls for 3-4 minutes until they are golden brown and crispy on the outside and fluffy in the center.

13. 13

    Remove from the oil and finish with a sprinkle of sea salt and grated Parmesan cheese.

Notes

The author notes that weighing the potato and choux paste to ensure a 1:1 ratio is key to the texture. Warming the spoon in the oil helps the batter slide off cleanly into the fryer.

Nutrition per serving

• appetizer
• side dish
• French
• fried
• potato
• vegetarian