Pommes Dauphine

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Pommes dauphine (classic French potato puffs) are part of the vast lexicon of potato dishes rarely seen outside of the country. Think of the bite-size clouds as fried mashed potatoes, only lighter and more magical. Chef Alexia Duchêne of Le Chêne in New York City sticks to the traditional method, mixing equal parts pâte à choux with a purée of roasted potatoes. You’ll spoon the mixture into hot oil to create golden, crisp yet airy puffs. Serve as a chic appetizer or party snack paired with aioli or whatever dipping sauce your heart desires—or, in true French fashion, alongside a hearty steak or roast chicken as an impressive side.

For more French classics, check out the following recipes: Bistro-Style Croque Monsieur; Poulet Rôti; Ratatouille; and Dover Sole Meunière.

Ingredients

Coarse salt (kosher or sea; for baking potatoes)

lb. large Yukon Gold potatoes (2–3)

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

large eggs
Peanut oil (for frying and spoons; about 8 cups)

Special Equipment

A food mill and a deep-fry thermometer

Need to make a substitution?

Preparation

Step 1

Place a rack in middle of oven; preheat to 350°. Sprinkle coarse salt over a rimmed baking sheet to cover (aim for a ¼”–½” thick layer). Nestle 1 lb. large Yukon Gold potatoes (2–3) into the salt and roast in oven until a knife pierces through flesh with little resistance, about 30 minutes.

Step 2

Remove from oven and, working quickly so potatoes remain hot, peel with a paring knife and halve. Pass potatoes through food mill into a medium bowl; set aside.

Step 3

Bring 4 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ⅔ cup water to a simmer in a medium saucepan over high heat, stirring with a stiff heatproof spatula or sturdy rubber spatula to help melt butter and dissolve salt. Immediately reduce heat to medium; add ⅔ cup all-purpose flour all at once and stir quickly until most of the flour is absorbed. Cook, stirring vigorously and breaking up pockets of flour as needed, until a thin film forms on bottom and sides of pan and dough comes together into a single mass, 2–3 minutes. (It should look glossy and feel buttery and smooth.) Remove from heat and let sit in pan until no longer hot but still warm, about 3 minutes.

Step 4

Add 2 large eggs to mixture one at a time, mixing until incorporated after each addition. Pâte à choux should be thick, glossy, and fall off spatula in a V-shape. If it’s too thick, stir in another 1 large egg. Add dough to reserved potatoes and stir to combine; season with kosher salt.

Step 5

Pour peanut oil into a medium Dutch oven or large heavy saucepan fitted with thermometer to come 3″ up sides (about 8 cups). Heat over medium-high until thermometer registers 360°. Reduce heat to medium (you want to maintain the temperature). Using a spoon lightly coated in oil and working in batches of 6–8, spoon irregular amounts of batter into pot. Fry, turning often, until golden brown all over, about 4 minutes. Using a spider or slotted spoon, transfer to a rimmed baking sheet lined with paper towels to drain and immediately season with kosher salt. Repeat process with remaining batter, adjusting heat as needed to maintain temperature. Transfer pommes dauphine to a platter to serve.