Dauphine Potatoes
Crispy on the outside and irresistibly fluffy on the inside, Dauphine Potatoes are the epitome of French indulgence. This elegant recipe combines the creaminess of mashed Russet potatoes with the light, airy texture of pâte à choux dough, creating golden-brown potato puffs that practically melt in your mouth. Perfectly seasoned with a hint of white pepper and fried to perfection, these delightful morsels make an exceptional appetizer or a refined side dish for any gourmet meal. Serve them piping hot, and watch as their pillowy texture becomes an instant crowd-pleaser. Master this classic recipe and elevate your cooking repertoire with these heavenly French potato puffs!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 50 grams Unsalted butter
- 125 milliliters Water
- 75 grams All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.25 teaspoons White pepper
- 1000 milliliters Vegetable oil (for frying)
Instructions
Peel the potatoes and cut them into evenly sized chunks.
Place the potatoes in a large pot of cold, salted water and bring to a boil. Cook for 15-20 minutes or until tender when pierced with a fork.
Drain the potatoes and mash them thoroughly until smooth. Set aside to cool slightly.
In a medium saucepan, combine the butter, water, and 1/2 teaspoon of salt. Heat over medium heat until the butter is melted and the mixture comes to a boil.
Remove the saucepan from the heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
Return the pan to low heat and stir the dough for 1-2 minutes until it dries out slightly and leaves a thin film on the bottom of the pan.
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Add the eggs to the dough one at a time, beating well after each addition until the dough is smooth and glossy.
Fold the mashed potatoes into the pâte à choux dough until well combined. Season the mixture with the remaining salt and white pepper.
Heat the vegetable oil in a deep, heavy-bottomed pot or fryer to 180°C (350°F).
Using two spoons or a cookie scoop, shape the potato mixture into small balls or quenelles.
Carefully lower the potato balls into the hot oil in batches, being careful not to overcrowd the pot.
Fry the Dauphine potatoes for 4-5 minutes, turning occasionally, until they are puffed and golden brown.
Use a slotted spoon to remove the fried potatoes from the oil and transfer them to a plate lined with paper towels to drain off excess oil.
Serve immediately as a side dish or appetizer, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
9836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1052.7 g | 1350% | |
| Saturated Fat | 171.0 g | 855% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 6.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3036 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
