Pommes dauphines


Not to be confused with pommes à la dauphinoise, pommes dauphine are little mouthfuls of mashed potato, lightened with choux pastry, then deep-fried. They puff into little feather-light balls of potato goodness, and are excellent served in place of roast potatoes as a side dish, or on their own as a snack or appetiser. We've seasoned ours with a fragrant herb salt; they're also amazing with kombu butter.

For the choux pastry, see our basic choux pastry recipe.

You'll need

500 gm floury potatoes, such as sebago or royal blue, scrubbed ½ quantity basic choux pastry 1 tsp finely chopped thyme 1 tsp finely chopped rosemary ½ tsp baking powder ¼ tsp finely grated nutmeg Vegetable oil, for deep-frying Dijon mustard, to serve   Herb and lemon salt 1½ tbsp sea salt flakes ½ tsp finely chopped thyme 1/2 tsp finely chopped rosemary Finely grated rind of ½ lemon

Method

  • 01
  • Cover potatoes generously with cold salted water in a saucepan, bring to the boil and cook until tender when pierced with a skewer or sharp knife (25-30 minutes). Drain, then, when cool enough to handle, peel and coarsely chop. Return to a clean pan, mash, then stir over low heat to steam off excess moisture (1-2 minutes).
  • 02
  • Meanwhile, make the choux pastry, then beat in mashed potato, herbs, baking powder and nutmeg. Season generously to taste.
  • 03
  • Heat oil in a large, deep saucepan to 180C. Add rough tablespoonfuls of potato mixture in batches of 5 or 6 and deep-fry, turning occasionally, until golden brown (2-3 minutes; be careful, hot oil will spit). Drain on paper towels.
  • 04
  • Meanwhile, for herb and lemon salt, rub ingredients together in a bowl with your fingertips until fragrant and combined, and season to taste with freshly ground black pepper. Scatter mixture over pommes dauphines and serve hot with Dijon mustard for dipping.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2016

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