in Recipes

Dauphine potatoes

updated

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Ingredients for 4 servings:

  • 750 g potatoes
  • 50 g butter
  • 150 g flour
  • 30 g cornstarch
  • 4 eggs
  • 1 tsp baking powder
  • ¼ liter of water
  • e.g. fat for frying
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and boil the potatoes. Bring 1/4 liter of water and butter to a boil in a saucepan. Combine the flour and cornstarch and stir. Continue stirring until a ball forms. Gradually beat in the eggs. Add the baking powder to the cooled batter. Press the potatoes into the batter and mix with the choux pastry. Season with salt, pepper, and nutmeg. Using two teaspoons dipped in hot oil, scoop out small balls of the batter, drop them into the hot oil, and fry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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