Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

POTATOES DAUPHINE

Serves: 8

Ingredients

  • 1 pound potatoes, peeled and washed
    salt to taste
    choux pastry, recipe below
    1/4 teaspoon grated nutmeg
    oil for frying

    CHOUX PASTRY:
    1 cup water
    1/2 cup salted butter
    1 cup flour
    4 large eggs

Preparation

  • Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
    Combine potatoes and choux pastry (See recipe bekow). Mix well. Season to taste with salt and nutmeg.
    Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
    After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.

    CHOUX PASTRY:
    Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
    Beat eggs in thoroughly, one by one. Beat mixture until smooth.
Print
Print
Potatoes dauphine

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!