Pommes dauphine is a French side dish that is a mixture of mashed potatoes and choux pastry which is then deep fried. It is a great alternative to French fries or mashed potatoes. It’s crispy on the outside and soft on the inside. This is a great way to serve your potatoes when you’re feeling adventurous!
Via Masterchef Australia
- 750g potatoes
- 50g butter
- 60ml water
- ½ cup flour
- ½ teaspoon salt
- 2 eggs
- Canola oil, for frying
- Preheat oven to 180°C fan forced.
2 .Place potatoes on a baking tray covered with a layer of rock salt and bake for 1-1 ½ hours or until very tender. Allow to cool, push through a drum sieve or a fine sieve and allow to cool completely.
3 .Place butter and water in a saucepan, bring to the boil and remove from heat. Sieve flour and salt into the water and whisk until mixture is smooth.
4 .Return to the heat and cook for 2-4 minutes or until mixture forms a ball and flour is cooked out.
5 .In a large bowl, lightly beat eggs, gradually add contents of saucepan, beating well between each addition.
6 .Heat a deep fryer half-filled with oil to 180°C.
7 .Beat potato into flour mixture and season with salt and pepper to taste. Spoon mixture into a large piping bag fitted with a 1cm diameter round nozzle and pipe 1-2cm lengths of mixture into the hot oil, snipping off with kitchen shears as you go. Cook until golden and crisp and drain on paper towel. Season with salt flakes.