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Tuesday, 29 November 2011

Dauphine Potatoes (Pommes Dauphine)

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Dauphine are the higher ranking of potato dishes in my view, simply because they taste so delicious. They are easy to make and devilishly indulgent. They can also be cooked in a variety of ways. I favour baking them, but the traditional means is to deep fry them. I guess its all down to preference.

Ingredients (serves 3-4)

Chicken stock / vegetable stock to cook potatoes (enough to cover them)

1 1/2 pounds of baking potatoes. Maris piper, russet etc will do fine. the general rule is 1 potato per serving (ish).
3 tablespoons unsalted butter, cut into bits
1 teaspoon salt
a pinch of freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
vegetable oil for deep-frying the potatoes (or for glazing an oven tray)
coarse salt for sprinkling the croquettes if desired

Peel and chop the potatoes into 3/4 in cubes and bring to boil then simmer int he chicken stock until they begin to fall. Strain, keeping the stock, then using a heavy whisk pound them into mash.

In a seperate pan with the left over stock, divide by half, then bring to the boil. Add the butter, then when melted add flour at once whisking vigourously, then add the eggs one by one (as if to make shoux pastry). When the eggs are added turn off the heat but keep whisking. Add the mash and seasoning and using heavy whisk make into uniform paste.

At this point you can add any additions that you thinkw ill complement your dish such as parmesan, almonds, herbs, or even red onion marmalade..

Allow to cool then divide into dumpling sizes. coat in flour / egg then bread crumbs. I prefer to pipe the mix while still warm and bake in this fashion (minus the breadcrumbs). Its entirely up to you.

Deep fry, or sear in a pan then cook in the oven. You'll find them incredibly delightful.

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