1/5 Photos of Dauphine Potatoes
This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.
My Private Note
Units: US | Metric
- 1/4 pint water
- 1 pinch salt
- 2 ounces butter or 2 ounces margarine
- 2 1/2 ounces strong flour
- 2 eggs, beaten
- 1For the choux paste:.
- 2Bring the water, salt and butter to a boil in a saucepan.
- 3Remove from the heat.
- 4Add the flour and mix in with a wooden spoon.
- 5Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- 6Remove from the heat and allow to cool.
- 7Gradually add the beaten eggs, mixing well.
- 8Potato mixture:.
- 9Add the butter and egg yolk to the warm mashed potatoes; mix well.
- 10Season to taste.
- 11Mix the choux mixture and the potato mixture together, making sure they are well combined.
- 12Mould the mixture into cylinder shapes (or quenelle them using two spoons).
- 13Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.
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Nutritional Facts for Dauphine Potatoes
Serving Size: 1 (140 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 706.8
- Calories from Fat 378
- Total Fat 42.0 g
- Saturated Fat 24.2 g
- Cholesterol 397.3 mg
- Sodium 411.6 mg
- Total Carbohydrate 67.3 g
- Dietary Fiber 5.9 g
- Sugars 2.3 g
- Protein 16.1 g