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–+ servings

Pommes Dauphines

Appetizer, Appetizers & Snacks, Side Dish
Crispy golden puffs of potato and choux pastry that are impossibly light, soft and creamy inside and crunchy outside. The perfect contrast. These are what the French serve alongside a dish when they want to show off a bit!
Pommes Dauphines recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Ingredients 

For the mashed potato
For the choux pastry
For frying

Equipment

Instructions

  1. 1. Cook the potatoes
    Peel the potatoes and cut them into even chunks, about 4cm pieces. Put them in a large saucepan of cold, salted water. Bring to the boil, then simmer for 15-20 minutes until they're completely tender and falling apart when you prod them with a knife. Drain them well, then put them back in the hot pan for a minute to dry out properly. This step matters, any water left in the potatoes will make the mixture too wet.
  2. 2. Mash the potatoes
    Mash the potatoes really well until there are absolutely no lumps. Add the butter whilst they're still hot, along with a good pinch of salt and pepper. Mix it all in and set aside to cool slightly whilst you make the choux pastry. The potatoes should be warm but not boiling hot when you combine them with the choux.
  3. 3. Make the choux pastry
    Put the water, butter, and a pinch of salt in a medium saucepan over medium heat. Bring it to a proper boil, you want the butter completely melted. Take the pan off the heat and tip in all the flour at once. Beat it hard with a wooden spoon until it comes together into a smooth ball of dough. Put the pan back on low heat and keep beating for about 2 minutes, this cooks out the raw flour taste and dries the dough out a bit. You'll know it's ready when the dough stops sticking to the sides of the pan.
  4. 4. Add the eggs to the choux
    Take the pan off the heat and let it cool for a minute. Beat in the eggs one at a time, mixing really well after each addition. The mixture will look like it's split at first, that's normal. Keep beating and it'll come back together into a smooth, glossy paste that drops off the spoon slowly. If it's too stiff, beat in a tiny splash of water.
  5. 5. Combine potato and choux
    Add the choux pastry to the mashed potato whilst both are still warm. Mix them together thoroughly until you've got a smooth, uniform mixture. It should be soft and pipeable but hold its shape. Taste it and adjust the seasoning, it needs to be well seasoned because the frying dulls the flavour a bit.
  6. 6. Heat the oil
    Pour oil into your deep fryer or a large, heavy pot to a depth of at least 8cm. Heat it to 170°C, use a thermometer to check. This temperature is crucial. Too hot and the outside burns before the inside cooks; too cool and they'll be greasy and won't puff up properly.
  7. 7. Fry the pommes dauphines
    You can either pipe the mixture or use two spoons.
    If piping: put the mixture in a piping bag with a large plain nozzle, pipe out small amounts (about the size of a walnut) directly into the hot oil, using scissors or a knife to cut them off.
    If using spoons: scoop out walnut-sized portions with one spoon, use another to push them into the oil.
    Fry 4-5 at a time, don't overcrowd the pan. They'll sink, then float to the surface and start to puff up. Fry for 6-8 minutes, turning them occasionally, until they're golden brown all over and have roughly doubled in size.
  8. 8. Drain and serve
    Lift the pommes dauphines out with a skimmed spoon and drain on kitchen paper. Keep them warm in a low oven (around 100°C) whilst you fry the rest. Sprinkle with a tiny bit of salt whilst they're still hot. Serve immediately, they're at their best within 20 minutes of frying.

Notes

  • The mixture can be made a few hours ahead and kept covered in the fridge. Bring it back to room temperature before frying.
  • If the mixture seems too wet to hold its shape, add a tablespoon of flour. If it's too stiff, add a splash of milk.
  • Don't skip the potato ricer if you've got one, lumpy potatoes make lumpy puffs.
  • You can freeze uncooked pommes dauphines on a tray, then fry them from frozen, adding 2-3 minutes to the cooking time.
  • Day-old pommes dauphines can be reheated in a 200°C oven for 5-6 minutes, but they won't be quite as good as fresh.
  • For a cheesy version, add 50g grated Gruyère to the mixture!