Pomme Dauphine

Ingredients

• 600 g Maris Piper potatoes (Bake whole until tender, then pass through a fine sieve or ricer while warm.)
• 300 g Water (For the choux paste.)
• 90 g Butter (For the choux paste.)
• Salt (A pinch, for the choux paste.)
• 150 g Plain flour (Add to the boiling water-and-butter mixture to make the paste.)
• 3 Large eggs (Beat in one at a time; approximately 150 g edible weight.)
• Oil (For deep-frying; heat to 170°C.)
• Sea salt (For finishing, to taste.)
• Parmesan (For finishing; amount not specified.)

Steps

1. 1

   Bake the potatoes at 180°C until completely tender, about 50–60 minutes. While they are still warm, pass them through a fine sieve or potato ricer to make a smooth potato mash.

2. 2

   Put the water, butter, and a pinch of salt into a saucepan. Bring the mixture to the boil.

3. 3

   Turn down the heat, add the flour, and beat it through the liquid until it forms a smooth paste.

4. 4

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

5. 5

   Beat the eggs into the paste one at a time. Wait until each egg is fully incorporated before adding the next, leaving a smooth choux paste.

6. 6

   Weigh the potato mash and add an equal weight of the choux paste. Mix until the potato and choux paste are completely smooth and evenly combined.

7. 7

   Heat the frying oil to 170°C. Carefully warm the spoon in the oil before using it to scoop the mixture.

8. 8

   Scoop small rochers of the potato mixture with the warmed spoon and carefully lower them into the hot oil, repeating until the pan is filled without overcrowding.

9. 9

   Fry each rocher for 3–4 minutes, until golden and crisp on the outside and fluffy in the center.

10. 10

    Finish the pomme dauphine with sea salt and Parmesan.

Notes

The source does not specify the quantity of frying oil or finishing Parmesan, nor the final number of fritters. Because the potato mash is weighed after baking, the amount of choux paste used should match the final weight of the mash rather than necessarily using the entire choux batch.

Nutrition per serving

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