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🥔 Pommes Dauphine

Pommes Dauphine

🍽 Serves ⏲ Total Time
6 40 minutes

🧂 Ingredients

  • 🥔 1 lb russet potatoes
  • 🧊 2 qt cold water
  • 🧂 2 tsp salt
  • 🧈 2 Tbsp butter
  • 🧂 some pepper
  • 🧈 0.5 recipe choux pastry (made with equal parts milk and water)
  • 🥕 2 qt vegetable oil

🍳 Cookware

  • 1 medium bowl
  • 1 colander
  • 1 3-quart saucepan
  • 1 ricer
  • 1 rimmed baking sheet
  • 1 flexible spatula
  • 1 plastic wrap
  • 1 wire rack
  • 1 Dutch oven

📝 Instructions

Step 1

Place peeled and cut into 3/4-inch cubes russet potatoes in a medium bowl and cover with cool water. Using your hands, swish potatoes until water turns cloudy, about 30 seconds. Using a colander, drain potatoes, discarding the cloudy soaking water. Return potatoes to bowl, refill with cool water, and repeat process until water runs clear.

Step 2

Transfer drained potatoes to a 3-quart saucepan and add 2 quarts (1.9L) cold water and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are tender and offer little resistance when pierced with a paring knife, about 10 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds to wash away excess starch.

Step 3

Return drained potatoes to now-empty saucepan. Heat on low heat, shaking saucepan constantly to evaporate moisture from potatoes, about 1 minute.

Step 4

Pass potatoes through a ricer onto a rimmed baking sheet, spreading them into an even layer, and allow them to cool slightly, about 2 minutes.

Step 5

Transfer riced potatoes to a medium bowl. Using a flexible spatula, stir in melted butter and season with salt and pepper to taste. Add choux pastry, and stir until thoroughly combined, about 1 minute. Cover with plastic wrap, pressing plastic against surface of the potato-choux mixture to prevent a skin from forming. Set aside (mixture can be held at room temperature for up to 2 hours, or refrigerated for up to 8 hours and brought to room temperature before frying).

Step 6

Adjust oven rack to middle position and preheat oven to 200°F (95°C). Set a wire rack inside a rimmed baking sheet and line rack with paper towels. In a large Dutch oven, heat vegetable oil over medium-high heat to 340°F (171°C). Using a 1-tablespoon cookie scoop, scoop dough and carefully add to hot oil, dropping portion from as close to the oil’s surface as possible to minimize splashing. (Alternatively, using a spoon, scoop roughly 1-tablespoon of dough, and using a second spoon, gently form into a rough, oblong shape, then carefully add to hot oil). Working quickly, repeat process with 9 more portions of dough (for a batch of 10). Fry, using a spider or slotted spoon to turn pieces as they cook, until puffed and golden brown on all sides, about 3 1/2 minutes. Transfer pommes dauphine to prepared wire rack, season with salt, and transfer to oven to keep warm.

Step 7

Return oil to 340°F (171°C) and repeat frying with remaining dough, continuing to work in batches of 10. Transfer pommes dauphine to a serving bowl and serve immediately.

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