Pommes Dauphine
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound Yukon gold or other baking potatoes, scrubbed clean
- 1tablespoon coarse sea salt
- 3tablespoons unsalted butter, diced
- Fine sea salt
- ½cup flour, sifted
- 2medium eggs
- Freshly ground black pepper
- Vegetable oil for deep frying
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Prepare the pâte-à-choux: combine the butter, ½ teaspoon fine sea salt and ½ 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.
- Step 4
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.
- Step 5
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.)
- Step 6
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.)
- Step 7
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.
- Step 8
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.
Private Notes
Cooking Notes
Please disregard. I figured it out. There is no error. 1 egg is beaten in a small bowl to be added to the pate-a-choux, and the other egg is mixed into the potatoes.
I feel like baking the potatoes could avoid the putting them in the oven - anyone try this?
Have made this many times and it is truly an excellent dish. Don't pass it up!!
Any ideas as to how i can make this in an air fryer?
I halved this recipe & mixed one egg into the choux & a tad over half a pound of potatoes. It came out perfectly!
These are delish! A little bit of work makes a fantastic app. Cannot wait to make again!
Pipe these into the hot oil with a fluted nozzle and they look like fancy french fries!
Try steaming the potatoe to prevent them absorbing moisture
We haven't made this recipe in quite a while, but I will tell you if you make it, you will love it. We probably made it 10 times over two years or so.
In Step 4 you are supposed to add a second egg to the potato mixture and stir until blended, but the next sentence says to add the egg one Tbsp at a time until the pate-a-choux is smooth, shiny and elastic...my question is, are you adding the egg to the potatoes, as directed in the third sentence, or to the pate-a-choux, as directed in the fourth sentence? I think one or the other sentence is incorrect.
Please disregard. I figured it out. There is no error. 1 egg is beaten in a small bowl to be added to the pate-a-choux, and the other egg is mixed into the potatoes.
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