Delightful French Potato Puffs: A Guide to Pommes Dauphine

Pommes dauphine, a lesser-known gem of French cuisine, are airy potato puffs that elevate any meal. Chef Alexia Duchêne from Le Chêne in New York City honors tradition by blending equal parts pâte à choux and roasted potato purée to create these golden delights.

The preparation process is an art in itself. Begin by roasting Yukon Gold potatoes in a salt bed until tender, then pass them through a food mill. While the potatoes cool, prepare the pâte à choux by simmering butter, water, and salt, then mixing in flour and eggs until the dough achieves a glossy, thick consistency.

Next, combine the dough with the potato purée, seasoning it well. Heat peanut oil in a pot, and when ready, spoon in the batter in batches. Fry until the puffs are golden brown, about four minutes, before draining them on paper towels. These potato puffs can be enjoyed as an elegant appetizer with aioli or served as an impressive side to main dishes like steak or roast chicken.

Source: www.bonappetit.com