POMMES DAUPHINE
Provided by Guy Savoy
Categories project, side dish
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Combine the potatoes and coarse sea salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a food mill; this will yield about 2 cups of potatoes.
- Preheat the oven to 300 degrees. Line a medium baking dish with parchment paper. Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to evaporate some of their moisture.
- Prepare the pâte-à-choux: combine the butter, 1/2 teaspoon fine sea salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. Remove from heat, add flour all at once and stir vigorously with a wooden spoon until incorporated. Return to low heat and stir for 1 minute, until the mixture forms a ball and pulls away from the sides of the pan. Stir for 3 more minutes to evaporate some of the moisture.
- Transfer to a medium mixing bowl and let cool for 2 minutes. Meanwhile, in a small bowl, beat 1 egg lightly with a fork. Set aside. Add the second egg to the potato mixture and stir with a spatula until well blended. Stir in the beaten egg, tablespoon by tablespoon, just enough to make the pâte-à-choux smooth, shiny and elastic; the entire egg may not be needed.
- Add the potatoes to the pâte-à-choux, season with pepper and beat with a spatula to combine. (To store for up to 8 hours, place a piece of plastic wrap directly on the surface, cover and refrigerate.)
- Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees. Line a medium baking dish with a double layer of paper towels. The first pomme dauphine will be a test of the seasoning and the oil temperature. Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil. It should fall to the bottom and bob up after a few seconds. (If it doesn't, the oil isn't hot enough.)
- Fry until puffy, golden and crisp, about 3 minutes, flipping it from time to time with a mesh skimmer. Remove from the oil with the skimmer, transfer to the prepared dish and season with a pinch of salt. Shake the dish lightly so the paper towels absorb excess oil. Let cool for a minute, taste and adjust the seasoning of the potato mixture accordingly.
- Repeat with the remaining potato mixture, frying the pommes in batches of 3 or 4 and stirring them gently with a skimmer so they will not stick to each other. Keep warm in a 300-degree oven until all the batter is used. Serve immediately.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 255 milligrams, Sugar 1 gram, TransFat 0 grams
POTATOES DAUPHINOISE
Steps:
- Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
- Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
- Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
- Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
- Remove from oven and grate nutmeg over top just before serving.
DAUPHINE POTATOES
This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.
Provided by Noo8820
Categories Potato
Time 45m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- For the choux paste:.
- Bring the water, salt and butter to a boil in a saucepan.
- Remove from the heat.
- Add the flour and mix in with a wooden spoon.
- Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- Remove from the heat and allow to cool.
- Gradually add the beaten eggs, mixing well.
- Potato mixture:.
- Add the butter and egg yolk to the warm mashed potatoes; mix well.
- Season to taste.
- Mix the choux mixture and the potato mixture together, making sure they are well combined.
- Mould the mixture into cylinder shapes (or quenelle them using two spoons).
- Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.
BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
FRIED POTATO AND GARLIC PUFFS
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Provided by Cal Peternell
Categories HarperCollins Deep-Fry Potato Garlic snack HarperCollins Appetizer Hors D'Oeuvre Cocktail Party
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 225°F. Peel the potatoes, cut them in half lengthwise, and cut each half in 3. Boil the potatoes in well-salted water until they're completely tender but not falling apart, about 20 minutes. To check doneness, take a piece out of the pot and cut it at the thickest part. It should sort of break apart and look dry inside. Taste it to be sure, then drain the potatoes well, spread them on a baking sheet, and put them in the oven for 15 minutes to dry completely.
- Pass them through a sieve or food mill into a medium bowl and set them aside. If you'll be cooking the puffs as soon as the dough is ready, leave the oven on so that you can keep batches warm as you fry.
- Meanwhile, make the pâte à choux: In a medium saucepan, bring 1/2 cup water to a boil with the butter and 1/4 teaspoon salt. Add the flour all at once, turn off the heat, and stir with a wooden spoon until completely incorporated. Return the pan to very low heat and stir for a few minutes until the dough forms a ball and a cooked film begins to develop in the saucepan. Let the dough cool for a couple of minutes, and stir in one of the eggs. The dough will fly apart into seemingly irreconcilable blobs, but do not lose heart; keep stirring, and it will become one again, I promise.
- Beat the other egg in a small bowl and begin to stir it in-you may not want to add all of it in the interest of dryness. Stop adding egg when the dough becomes elastic, smooth, and shiny, and then stir in the potato and garlic paste and mix thoroughly. The dough will be very sticky.
- In a heavy saucepan or skillet, heat 2 to 3 inches of frying oil to 325°F, or until it is shimmery, not smoking, and a tiny dollop of the dough dropped in sizzles energetically, but does not scare you out of the kitchen. Carefully drop a walnut-size piece of dough into the oil to fry for a taster. Taste and adjust for salt and . . . more garlic? . . . cooked longer? There are two ways to proceed with frying: (1) load the dough into a pastry bag, squeeze out short lengths, and cut them off and into the oil with a knife or scissors, or (2) use two spoons to form and scrape dollops into the oil. Fry the puffs until they're golden brown, prodding them with a spider to roll them over and fry the other side as needed.
- Dip them out to drain on a rack or crumpled paper and keep them warm in the oven (without the paper, if that's what you're using) as you fry the rest.
- Notes
- Instead of serving the potato puffs alongside fish, meat, chicken, or beans, make them for a pre-dinner aperitivo that you stand around eating in the kitchen while you fry the next batch.
- In spring, if green garlic stalks are available, thinly slice, rinse, and cook one in butter and a very little bit of salted water. When it's tender, drain and add it to the mix in place of the pounded garlic.
- Add chopped chives, parsley, or thyme, or Parmesan or other gratable aged cheese to the dough.
- Potato-puff- frying oil can be strained and saved, refrigerated, to reuse for up to a week.
POMMES DAUPHINOISE
Tasty traditional French potato dish from the Dauphine in Savoy region, near the Italian border..tweaked for a lower fat diet
Provided by JelsMom
Categories Yam/Sweet Potato
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spray pyrex dish with non-stick cooking spray.
- Peel potatoes and slice thinly.
- Place potatoes, overlapping slightly, in single layer on bottom of dish. Sprinkle with salt & pepper.
- Repeat layers until all potatoes are used.
- In separate bowl, combine cream and milk and stir well.
- Pour milk mixture over the potatoes.
- Cook, uncovered, in microwave on medium 15- 20 minutes. (I usually have trouble with mine boiling over, so it helps to set it on a plate, from which I can pour the liquid right back in!).
- Preheat oven to 350°F.
- Sprinkle grated cheese over top of potatoes and cook 20 minutes until golden brown on top.
Nutrition Facts : Calories 320.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 47.8, Sodium 558.7, Carbohydrate 34.3, Fiber 2.5, Sugar 1.5, Protein 14.8
POMMES DAUPHINOISE
Steps:
- Preheat oven to 400 degrees.
- Arrange the potatoes in layers in a buttered 9-inch baking dish, pouring on a little cream and adding butter, salt and pepper to each layer as you go.
- Top with cream, salt, and pepper and bake for 30 to 40 minutes, or until the potatoes are cooked and the top is brown.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams
More about "pommes dauphine recipes"
POMMES DAUPHINOISE RECIPE - GIRL AND THE KITCHEN
From girlandthekitchen.com
Estimated Reading Time 7 mins
- In a heavy pot melt the butter and whisk in the flour. Cook the roux for a few minutes over medium heat to cook off the raw flour taste.
POMMES DAUPHINE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine FrenchCategory SnackAuthor Emma KnowlesTotal Time 1 hr 15 mins
- Cover potatoes generously with cold salted water in a saucepan, bring to the boil and cook until tender when pierced with a skewer or sharp knife (25-30 minutes). Drain, then, when cool enough to handle, peel and coarsely chop. Return to a clean pan, mash, then stir over low heat to steam off excess moisture (1-2 minutes).
- Meanwhile, make the choux pastry, then beat in mashed potato, herbs, baking powder and nutmeg. Season generously to taste.
- Heat oil in a large, deep saucepan to 180C. Add rough tablespoonfuls of potato mixture in batches of 5 or 6 and deep-fry, turning occasionally, until golden brown (2-3 minutes; be careful, hot oil will spit). Drain on paper towels.
- Meanwhile, for herb and lemon salt, rub ingredients together in a bowl with your fingertips until fragrant and combined, and season to taste with freshly ground black pepper. Scatter mixture over pommes dauphines and serve hot with Dijon mustard for dipping.
DAUPHINE POTATOES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POMMES DAUPHINE | DENISE MARCHESSAULT
From denisem.ca
HOW TO MAKE PERFECT POMMES DAUPHINOISE AKA …
From goodfood.com.au
VEGAN SCALLOPED POTATOES | POMMES DAUPHINOISE
From gourmandelle.com
POMMES DAUPHINOISE RECIPE | SARAH SHARRATT | COOKING …
From cookingchanneltv.com
POMMES DAUPHINE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (2)Category Side DishCuisine FrenchTotal Time 40 mins
HOW TO MAKE POMMES DAUPHINOISE, THE DREAMY FRENCH CASSEROLE …
From chicagotribune.com
POMMES DARPHIN (FRENCH POTATO PANCAKE) RECIPE
From seriouseats.com
ROAST DUCK WITH POMMES DAUPHINES RECIPE | FRENCH RECIPES | SBS …
From sbs.com.au
SWEET POTATO POMMES DAUPHINE | ARDO
From ardo.com
POMMES DAUPHINOISE RECIPE - PAVILION RESTAURANT CHICAGO
From pavilionchicago.com
POMMES DAUPHINE - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.be
POMMES DAUPHINOISE - RODDAS
From roddas.co.uk
POMMES DAUPHINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POMMES DAUPHINOISE - NIGELWAKELEN.COM
From nigelwakelen.com
POMME DAUPHINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POMMES DAUPHINE - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.be
POMMES DAUPHINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POTATOES DAUPHINOISE VS. POTATOES DAUPHINE - THE SPRUCE EATS
From thespruceeats.com
POMMES DE TERRE DAUPHINE RECIPE | CDKITCHEN.COM
From cdkitchen.com
POMMES DAUPHINE - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
From recipe30.com
POMMES DAUPHINE RECIPE - CINNAMON AND SPICE CAFE
From cinnamonspicecafe.com
POMMES DAUPHINOISE RECIPE | SUR LA TABLE
From surlatable.com
CLASSIC FRENCH POMME DAUPHINE BY THECOCKTAILPARTYCHEF - THE …
From thefeedfeed.com
POTATOES DAUPHINE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
POTATO PUFFBALLS, OR POMMES DAUPHINE - INSTRUCTABLES
From instructables.com
POTATO GRATIN DAUPHINOIS (POTATOES DAUPHINOISE) - OLIVIA'S CUISINE
From oliviascuisine.com
POMMES DAUPHINOISE RECIPE - LOVEFOOD.COM
From lovefood.com
POMMES DE TERRE DAUPHINOISE - EDIBLE GRANDE TRAVERSE
From ediblegrandetraverse.ediblecommunities.com
POMMES DAUPHINES - BIGOVEN.COM
From bigoven.com
POMMES DAUPHINE RECIPE BY FRENCH CHEF STéPHANIE LE QUELLEC
From us.france.fr
HOW TO MAKE POMMES DAUPHINE: (FRENCH POTATO PUFFS RECIPE)
From youtube.com
POMMES DAUPHINE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
POMMES DAUPHINE - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.ca
DAUPHINOISE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE - POMMES DAUPHINOISE - FOOD WINE TRAVEL WITH ROBERTA MUIR
From food-wine-travel.com
A NEW WAY TO POMME DAUPHINE FROM A POTATO FIEND - FOOD …
From foodwishes.blogspot.com
HOW TO MAKE POMMES DAUPHINES, THE FRENCH TATER TOTS - RECIPE …
From en.petitchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love