Pommes Dauphinois

French potato fritters - a combination of potatoes and choux pastry, crispy fried.

Ingredients

For the Potatoes

• 500g potatoes
• 1 tsp salt for the cooking water

For the Choux Pastry

• 250ml water
• 80g butter
• Salt
• 150g flour
• 1 pinch nutmeg
• 4 eggs

For Frying

• Oil for deep frying

Instructions

Prepare Potatoes

1. Cook the potatoes with skin in boiling salted water until soft.

2. Peel the potatoes and press through a potato ricer.

3. Place the pressed potatoes on a baking sheet with parchment paper and let them steam dry in the hot oven.

Prepare Choux Pastry

4. While the potatoes are cooking, bring the water, butter and salt to a boil in a pot.

5. Add all the flour at once and stir vigorously. The mixture will form a ball and pull away from the bottom of the pot.

6. Let the mixture cool slightly.

7. Add each egg individually to the choux pastry and mix well, then add the next egg until all eggs are used up.

Combine and Fry

8. Mix the choux pastry with the steamed potatoes and season with nutmeg and salt.

9. Form small balls.

10. Heat oil in a pot to 150°C.

11. Fry the pommes dauphinois in hot oil until golden brown, turning them regularly.

12. Drain the pommes dauphinois on paper towels.

Notes

• The potatoes must be completely steamed dry
• The choux pastry should be shiny and smooth
• Pommes dauphinois should be brown outside and soft inside
• If the temperature is too high, they will burn outside but remain raw inside