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Pommes Dauphine Potatoes Recipe
These are delicious 'beignet' morsels, and are ideal served as an alternative to roast potatoes.
Although they take some work, most of this can be done the day before if necessary.
They are effectively choux pastry and mashed potato balls - deep fried; and can be turned into cheese puffs if 300g/10 oz of grated Gruyere is added to the mixture just before frying.
Ingredients for 30-40, depending on size:
150g/5 oz plain flour,
110g/4 oz butter,
a large pinch of salt,
150ml/¼ pint milk,
150ml/¼ pint water,
4 medium eggs – lightly beaten
1 kilo Potatoes, peeled and cut into equal-sized chunks
Salt and freshly-ground Black Pepper
A little freshly-grated Nutmeg (optional)
1. Sift the flour and salt into a bowl, to aerate it.
2. Put the liquids in a big saucepan over a low heat, and add the butter.
3. When the butter has melted, raise the heat to bring the mixture to the boil.
4. Quickly add the flour, stirring constantly to blend it well in, and so a smooth dough is formed.
5. Cool the pastry slightly, then mix in the beaten eggs, a little at a time.
6. The pastry should be shiny, but thick enough to hold its shape. Cover the pastry, and set it aside.
7. Meanwhile, put the potatoes in a pan, and cover them with water – adding a little salt.
8. Bring them to the boil, then simmer them for about 20 minutes – or until thet’re soft.
9. Drain them, and leave them until they are completely dry.
10. Mix the potatoes and pastry mix well together with salt and pepper, plus a little nutmeg if desired.
The mixture can be carefully sealed with cling wrap, and kept over night in the fridge at this point if necessary.
11. Heat a deep-fryer to 190ºC/375ºF and the oven to 180ºC/350ºF/Gas 4.
12. Scoop out dessertspoons of the mixture and fry them in the hot oil for about 2 minutes – when they should be golden brown. Remove them with a slotted spoon, and keep them warm in the oven on some kitchen paper.
13. Ensure that the oil maintains its temperature, or the balls will collapse.
When ready to serve, sprinkle them with a little salt.