| Time | Servings | Difficulty |
|---|---|---|
| 00:35 | 4 | Medium |
Introduction
To share
Dauphine potatoes are a French culinary specialty. These are dumplings made from a mixture of mashed potatoes and choux pastry cooked in an oil bath. It is a perfect accompaniment with grilled meat or just with a salad.
The extra thing:
- Use leftover mashed potatoes to reduce the cooking time by 20 minutes.
- Steaming the potatoes reduces the cooking time.
Ingredients
| 500 g potatoes | |
| 60g butter | |
| 125 g flour | |
| 25cl water | |
| 4 egg | |
| 1 pinch nutmeg | |
| frying oil |
Instructions
|
1
|
Peel the potatoes and cut them into large cubes.
|
|
2
|
Pour the potato pieces into a saucepan and fill with a large volume of water.
Bring to the boil and cook over medium heat for about 15 minutes, the potatoes should be tender. |
|
3
|
Preheat the oven to 190°C.
|
|
4
|
Drain the potatoes and place them on a baking sheet lined with parchment paper.
Bake for 5 minutes, leaving the oven door open to dry. Mash the potatoes and add the nutmeg, set aside. |
|
5
|
Heat the oil to 180°C.
In a saucepan, heat the 25cl of water, the butter. Season generously with salt and pepper over medium heat. |
|
6
|
When the liquid boils, remove the pan from the heat and throw in the flour all at once.
Work with a spatula and return to the heat until it comes away from the pan. |
|
7
|
Remove from the heat and add the eggs one by one and work with a spatula, crushing on the sides of the spatula and until you obtain a smooth paste.
Incorporate the puree into the previous preparation, crushing well and to obtain a homogeneous mixture. |
|
8
|
Shape the dauphine potatoes with an ice cream scoop and drop the balls into the frying pan.
Cook for about 4 minutes. Drain. |
|
9
|
Repeat the operation until the dough is used up.
To serve. |
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