Pommes dauphines
Ingredients
- potatoes | 500g
- flour | 130g
- water | 125g
- butter | 66g
- eggs | 3
- salt | 2g
- muscat nut | a pinch
- oil for frying | 1L
Steps
Start by cooking the potatoes in salted water or in the oven.
In a pot, put the water and the butter. Add some salt and muscat nuts and heat up at medium fire.
When boiling, take out of the fire and add all of the flour at once. Start mixing actively with a spatula until the mix is smooth and has no lump. It should not stick to the pot sides. Put it back on medium/low fire to dessicate the mix.
Once cooked, peel the potatoes and mash them.
Add the potatoes to the panade and mix well. The goal is to have a smooth and homogeneous mix.
Add the eggs one by one and incorporate them well to the mix. The dough should be smooth and not too liquid.
Heat up a pot with oil at 190°C.
Form the dough into small balls using two spoons and throw them in a pot with hot oil. Cook them until they are golden brown and crispy.
Notes
- you can add some herbs to the mix.
- make sure to add enough salt when cooking the potatoes and in the panade.