POMMES DAUPHINE

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Pommes Dauphine image

Provided by Guy Savoy

Categories     project, side dish

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 8

1 pound Yukon gold or other baking potatoes, scrubbed clean
1 tablespoon coarse sea salt
3 tablespoons unsalted butter, diced
Fine sea salt
1/2 cup flour, sifted
2 medium eggs
Freshly ground black pepper
Vegetable oil for deep frying

Steps:

  • Combine the potatoes and coarse sea salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a food mill; this will yield about 2 cups of potatoes.
  • Preheat the oven to 300 degrees. Line a medium baking dish with parchment paper. Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to evaporate some of their moisture.
  • Prepare the pâte-à-choux: combine the butter, 1/2 teaspoon fine sea salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. Remove from heat, add flour all at once and stir vigorously with a wooden spoon until incorporated. Return to low heat and stir for 1 minute, until the mixture forms a ball and pulls away from the sides of the pan. Stir for 3 more minutes to evaporate some of the moisture.
  • Transfer to a medium mixing bowl and let cool for 2 minutes. Meanwhile, in a small bowl, beat 1 egg lightly with a fork. Set aside. Add the second egg to the potato mixture and stir with a spatula until well blended. Stir in the beaten egg, tablespoon by tablespoon, just enough to make the pâte-à-choux smooth, shiny and elastic; the entire egg may not be needed.
  • Add the potatoes to the pâte-à-choux, season with pepper and beat with a spatula to combine. (To store for up to 8 hours, place a piece of plastic wrap directly on the surface, cover and refrigerate.)
  • Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees. Line a medium baking dish with a double layer of paper towels. The first pomme dauphine will be a test of the seasoning and the oil temperature. Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil. It should fall to the bottom and bob up after a few seconds. (If it doesn't, the oil isn't hot enough.)
  • Fry until puffy, golden and crisp, about 3 minutes, flipping it from time to time with a mesh skimmer. Remove from the oil with the skimmer, transfer to the prepared dish and season with a pinch of salt. Shake the dish lightly so the paper towels absorb excess oil. Let cool for a minute, taste and adjust the seasoning of the potato mixture accordingly.
  • Repeat with the remaining potato mixture, frying the pommes in batches of 3 or 4 and stirring them gently with a skimmer so they will not stick to each other. Keep warm in a 300-degree oven until all the batter is used. Serve immediately.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 255 milligrams, Sugar 1 gram, TransFat 0 grams

umar rasheed
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These didn't turn out well for me. I think I overcooked them.


Syed ali akbar 72 Its Ali
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These were a bit bland. I think I'll add some herbs or spices next time.


TC butt Sab
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Easy to make and so tasty. I will be making these again.


morii trinaee
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These were delicious! I will definitely be making them again.


Tanveer Shab
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I love pommes dauphine and this recipe didn't disappoint. They were light and fluffy, and the cheese filling was perfect.


Aeeba Ali
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These were a bit more work than I expected, but they were worth it. The cheese filling was especially good.


Sharifu Bin Ali
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Crispy and cheesy, these pommes dauphine were a real treat. I served them with a side of roasted vegetables and they were perfect.


Anrica Du toit
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These were delicious! I used a sharp cheddar cheese and they were so flavorful. I will definitely be making these again.


Hunter Butala
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I'm not a great cook, but these pommes dauphine turned out perfectly! The recipe was easy to follow and the results were amazing. My family loved them.


MD Nausad
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These pommes dauphine were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the cheese filling was delicious. I will definitely be making these again.