It took 10 years to write here before I present you the recipe for it dauphin potatoesIt’s a shame, isn’t it? Dauphine potatoes are a staple of much of my childhood. You might get the impression that I ask for a lot of recipes, but don’t be wrong. Served with Roast Chicken on Sundays, at my grandparents’ house, more than once, even though I loved Duchess apples more. I vaguely remember the taste of those at the caterer, but I can totally remember the taste of frozen apples.
Dauphine is this pleasant play on apple texture: a crispy outer layer, attached to its frying, then a melting potato heart. Dolphins, as we call them here, are easy companions for everyone to agree.
But what are dauphine potatoes?
this is a Mashed potato and choux pastry mix, shaped in the form of balls and traditionally cooked in a deep frying bath. However, there are variations with oven baking (which I find “heavy”, even though it may seem contradictory). This method of cooking potatoes dates back to the late 19th century, when we first find traces of “dauphin potatoes”. The dauphine is easily distinguished from the hazelnut apple, as it is larger and is made from mash.
How to make Dauphin Potatoes from Mash?
Dauphin potatoes are really easy to make, but of course, it takes longer than opening a box of frozen food and baking them in the oven… but trust me, in terms of taste, it doesn’t really compare. !
You can make this recipe with mashed potatoes that have just been made, or with leftover mashed or mashed potatoes.
All you have to do is make salted cabbage dough, like the dough for salty cabbage appetizers, add a little nutmeg (or four spices) and mix it with your mashed potatoes. Then all you have to do is make dough balls, fry them with flour.
Some people, to save time, put their preparation directly in the frying pan, as we do with churros. I find it gives irregular apples, I prefer the hand shaped apple technique.
Dauphine potatoes can easily be prepared in advance, or even frozen. You can then reheat them very easily in the oven, adjusting the cooking time and temperature.
- fresh : Heat them in a preheated oven at 160°C for 10 minutes stirring regularly so that they don’t give too much color
- Accumulated : Bake in a preheated oven at 190°C for 15 minutes, stirring regularly.
These baked potatoes are the perfect accompaniment to meats and poultry. For example I served them with roast veal with paprika, but they would go wonderfully with oven filet mignon, a guinea fowl with cabbage or even
But above all, I’m sure you’re asking yourself this important question: How many dauphine potatoes should I serve per person? I recommend leaving 5 to 7 apples per person, depending on the appetite of your guests and the composition of the meal (if there’s still cheese, desserts, etc., you can’t force-feed your guests!)
Be careful, if you are making this recipe in a frying pan, be careful not to splatter. I don’t use a deep fryer and do all my deep frying in the pan, but I do make sure that my eyes are protected and I don’t go too close to the pan while setting the food up for frying.
Part: 4 People
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Peel the potatoes, cut them into 4 pieces and put them in a water level casserole dish. Cook for 15 to 20 minutes, until potatoes are tender.
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Puree using potato masher or vegetable mill.
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Meanwhile, prepare choux pastry.
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In a sauce pan, heat water and butter. When the mixture begins to smoke, remove the saucepan from the heat and add all the flour at once. Mix well until a homogeneous mass is obtained.
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Return to heat and dry over medium heat for 2 to 3 minutes.
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Switch off the flame and add all the eggs one by one. Mix well until the egg mixes with the flour and start again with the second and third.
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When the dough is ready, put it in the mash. Add salt and pepper and add nutmeg. Mix until a homogeneous mixture is obtained.
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Transfer to a piping bag, with or without a smooth tip.
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On a baking sheet covered with parchment paper, roll out about 4cm balls of dough.
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Put them in the cold for 30 minutes.
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Heat your deep fryer or frying pan. Oil should be at 190°C
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Take the dough balls out of the fridge. Make pasta balls by lightly flouring your hands, then drop them into the frying oil.
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Bake your dauphin potatoes to about 6 by 6.
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Keep them on absorbent paper before serving.
If you want to make your dauphine potatoes in advance, it is quite possible to reheat them in the oven at 160°C for 10 minutes with regular stirring.
