Golden Crispy Dauphine Potatoes
Golden Crispy Dauphine Potatoes are a delightful fusion of smooth, creamy mashed potatoes and airy, flaky choux pastry. Originating from French cuisine, this recipe transforms humble ingredients into an irresistible snack or side dish that's perfect for any occasion. With their golden, crispy exterior and soft, savory filling, these potatoes are a true crowd-pleaser. Whether you're serving them at a party or enjoying them as a quick snack straight from the fridge, they are sure to captivate your taste buds. Pair them with a spicy dipping sauce or enjoy them plain – either way, they are absolutely addictive!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
water
1/4 pint (None)
salt
1 pinch (None)
butter or margarine
2 ounces (None)
strong flour
2 1/2 ounces (Sifted)
eggs
2 (Beaten)
cooked and mashed potatoes
1 lb (Warm)
butter
1 ounce (Melted)
egg yolk
1 (None)
Instructions
1
Prepare the Choux Pastry: In a medium saucepan, combine the water, salt, and butter. Bring this mixture to a rolling boil over moderate heat.
2
Once boiling, remove the pan from heat and promptly add the flour. Stir energetically with a wooden spoon until the mixture forms a ball and pulls away from the sides of the saucepan.
3
Return the pan to low heat and continue stirring for 1-2 minutes until the dough dries slightly and has a smooth surface. Remove from heat and allow to cool for a few minutes.
4
Once cooled, gradually add the beaten eggs to the choux paste, stirring continuously until the mixture is smooth and glossy.
5
Prepare the Potato Mixture: In a large bowl, combine the warm mashed potatoes with the additional butter and egg yolk. Mix thoroughly, and season with salt and pepper to taste.
6
Combine the Choux and Potato Mixtures: Gently fold the choux mixture into the potato mixture until well combined. The result should be a light, fluffy consistency.
7
Shape the Mixture: Using your hands or two spoons, shape the mixture into small cylinder forms or quenelles.
8
Fry: Heat oil in a deep fryer or heavy-bottomed pot to 185°C (365°F). Carefully drop the potato shapes into the hot oil in batches, being cautious not to overcrowd the pot.
9
Fry until golden brown and crisp, about 2-3 minutes, turning them occasionally for even cooking. Once done, remove them using a slotted spoon and drain on paper towels.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Golden Crispy Dauphine Potatoes?
They are a French culinary fusion of smooth mashed potatoes and airy choux pastry.
Where does this recipe originate?
This recipe originates from traditional French cuisine.
What is the texture of these potatoes?
They have a golden, crispy exterior and a soft, savory, and fluffy filling.
What are the main ingredients for the choux pastry?
The choux pastry requires water, salt, butter, and strong sifted flour.
How much water is needed for the recipe?
The recipe calls for 1/4 pint of water.
What type of flour should be used?
Strong flour that has been sifted is recommended for this recipe.
How many eggs are required for the choux paste?
You will need two beaten eggs for the choux pastry component.
What is the first step in preparing the choux pastry?
Combine water, salt, and butter in a saucepan and bring them to a rolling boil.
How do I incorporate the flour into the boiling mixture?
Remove the pan from heat, add the flour promptly, and stir energetically with a wooden spoon until a ball forms.
Why is the dough returned to low heat after mixing in flour?
It is returned to heat for 1-2 minutes to dry the dough slightly and achieve a smooth surface.
When should the beaten eggs be added to the choux paste?
The eggs should be added gradually once the mixture has cooled for a few minutes.
How do I know the choux paste is ready after adding eggs?
The mixture should appear smooth and glossy.
What goes into the potato mixture?
The potato mixture consists of warm mashed potatoes, melted butter, and an egg yolk.
How much mashed potato is used?
The recipe requires 1 lb of cooked and mashed potatoes.
Should the mashed potatoes be warm or cold?
The mashed potatoes should be warm when combining with the other ingredients.
How should the choux and potato mixtures be combined?
Gently fold the choux mixture into the potato mixture until well combined.
What is the final consistency of the combined mixture?
The resulting mixture should have a light and fluffy consistency.
How do I shape the Dauphine potatoes?
You can shape them into small cylinder forms or quenelles using your hands or two spoons.
What is the ideal oil temperature for frying?
Heat the oil to 185°C (365°F) for deep frying.
What kind of pot is best for frying?
A deep fryer or a heavy-bottomed pot is recommended.
How do I prevent the potatoes from sticking or cooking unevenly?
Fry them in batches and avoid overcrowding the pot.
How long do they need to fry?
They should be fried for about 2-3 minutes until golden brown and crisp.
Why should I turn the potatoes during frying?
Turning them occasionally ensures even cooking and browning on all sides.
How should I remove the potatoes from the oil?
Use a slotted spoon to remove them carefully to allow oil to drain.
How do I handle the potatoes after frying?
Drain them on paper towels to remove excess oil.
Are these potatoes served as a snack or a side dish?
They are versatile and can be served as either a snack or a side dish.
What can I serve with Dauphine potatoes?
They pair well with a spicy dipping sauce or can be enjoyed plain.
Can I eat these potatoes cold?
Yes, they can be enjoyed as a quick snack straight from the fridge.
Is this recipe suitable for parties?
Yes, they are a true crowd-pleaser and perfect for any occasion.
What makes this recipe addictive?
The combination of the airy choux pastry and creamy potatoes creates an irresistible flavor and texture.