Best 3 Dauphine Potatoes Recipes
**Dauphine Potatoes: A Culinary Journey of Exquisite Taste and Texture**
In the realm of culinary artistry, Dauphine potatoes reign supreme as a delectable dish that tantalizes the taste buds and captivates the senses. This French culinary creation, originating in the kitchens of the Dauphine of France, is characterized by its unique texture, crispy on the outside and luxuriously soft and fluffy on the inside. Embark on a delightful journey as we unveil the secrets behind crafting this exceptional dish, exploring four distinct recipes that showcase the versatility and endless possibilities of Dauphine potatoes. Whether you prefer the classic Dauphine potato recipe, the indulgent potato dauphinoise, the savory cheesy dauphinoise, or the innovative dauphine potato cakes, this collection of recipes will guide you in creating a culinary masterpiece that will leave an unforgettable impression on your palate. Prepare to be captivated by the symphony of flavors and textures that Dauphine potatoes deliver, transforming your dining experience into an extraordinary affair.
DAUPHINE POTATOES
This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.
Provided by Noo8820
Categories Potato
Time 45m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- For the choux paste:.
- Bring the water, salt and butter to a boil in a saucepan.
- Remove from the heat.
- Add the flour and mix in with a wooden spoon.
- Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- Remove from the heat and allow to cool.
- Gradually add the beaten eggs, mixing well.
- Potato mixture:.
- Add the butter and egg yolk to the warm mashed potatoes; mix well.
- Season to taste.
- Mix the choux mixture and the potato mixture together, making sure they are well combined.
- Mould the mixture into cylinder shapes (or quenelle them using two spoons).
- Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.
DAUPHINE OVEN BAKED POTATOES
Make and share this Dauphine Oven Baked Potatoes recipe from Food.com.
Provided by jkoch960
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place 1/4 of potatoes in greased oven dish. Sprinkle 1/4 teaspoons of salt and 1/4 teaspoons pepper. On the 2nd layer, sprinkle half of the nutmeg and half of the cheese along with 1/4 tsp salt and 1/4 teaspoons pepper. Sprinkle 1/4 teaspoons salt and 1/4 teaspoons pepper, only on the third layer. And the fourth and final layer will receive the remainder of the nutmeg, salt and pepper.
- Pour the cream over the potatoes making sure that it covers the potatoes completely. If it does not, add milk to assure complete coverage. Sprinkle the remainder of the cheese on top.
- Bake for approximately 1:15 hours Check potatoes; a fork should go in easily and the potatoes are soft.
Nutrition Facts : Calories 559.8, Fat 24.7, SaturatedFat 15.4, Cholesterol 82.2, Sodium 692.2, Carbohydrate 69.5, Fiber 8.3, Sugar 3.4, Protein 17.4
POMMES DAUPHINE - PUFFED POTATOES
Steps:
- 1. Clean and boil the potatoes in slightly salted water until soft (about 20 minutes) 2. Allow them to cool slightly, then peel them, and mash them as if making mashed potatoes. 3. Return them to a very low heat and dry the mashed potatoes stirring with a wooden spoon until they no longer stick to the sides of the pot. 4. While the potatoes are boiling, make the dough: boil 8 oz (25cl) of water with the butter and a pinch of salt, remove from heat and add the flour all at once mixing vigorously until absorbed, then put the mixture back on a low fire to dry slightly. 5. Remove the mixture from the fire and add the eggs, one at a time, and mix until you have a dough that is still wet and slightly sticky. 3. Mix the potatoes and the dough together completely in the ratio of 1/3 potato with 2/3 dough. Add salt, nutmeg and pepper to taste. 4. Heat several inches of oil in a pot or deep fryer to 350F (180C) and carefully drop a tablespoon of the mixture into the the oil - repeating until you are cooking 5-6 at a time. 5. Allow the mixture to puff up and brown before removing it to drain on paper towels. 6. Repeat until the mixture is gone. Serve hot. These are a fabulous accompaniment to meat dishes and chicken. As a variation add some grated cheese to the mixture before cooking.
Tips:
- For a crispy crust, make sure the potatoes are well-coated in flour before frying.
- Do not overcrowd the pan when frying the potatoes. This will prevent them from cooking evenly.
- Use a slotted spoon to remove the potatoes from the oil. This will help to drain off any excess oil.
- Season the potatoes with salt and pepper to taste.
- Serve the potatoes immediately with your favorite dipping sauce.
Conclusion:
Dauphine potatoes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be customized to your own taste. Whether you like them crispy or soft, cheesy or plain, there is a dauphine potato recipe out there for you. So next time you are looking for a new side dish to try, give dauphine potatoes a try. You won't be disappointed!
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