Equipment
* optional
Ingredients
Potato Base
- 500 g yukon gold potatoes, peeled and cut into equal pieces
- 10 g kosher salt
Pate a Choux
- 125 ml water
- 60 g unsalted butter, cut into cubes
- 3 g fine sea salt
- 1 g ground nutmeg
- 75 g all-purpose flour, sifted
- 2 eggs, room temperature
Frying and Finishing
- 2000 ml neutral oil
- flaky sea salt
Nutrition (per serving)
Method
Place the prepared potatoes in a pot of cold water. Add the kosher salt, bring to a simmer over medium-high heat, and cook until tender when pierced with a fork, about 15 to 20 minutes.
Drain the potatoes thoroughly. Return them to the empty, hot pot off the heat for 2 to 3 minutes to allow excess steam to evaporate.
Pass the hot potatoes through a potato ricer into a large bowl. Cover loosely to keep warm while preparing the choux pastry.
In a heavy saucepan, combine the water, butter, fine sea salt, and nutmeg. Place over medium heat and bring to a rolling boil, ensuring the butter is completely melted before the liquid boils.
Remove the pan from heat. Add the sifted flour all at once and stir vigorously with a wooden spoon until it forms a cohesive mass.
Return the pan to medium heat. Cook the dough, stirring constantly and pressing it against the sides of the pan, for about 2 minutes to cook out the raw flour taste and dry out the dough.
Transfer the dough to a clean bowl and let it cool for 5 minutes. Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. The final dough should be smooth and glossy.
Gently fold the warm mashed potatoes into the choux pastry until a homogenous, slightly sticky dough forms.
Pour the neutral oil into a deep, heavy pot, ensuring it is no more than half full. Heat the oil to 170C/340F.
Using two spoons or a piping bag, carefully drop 15g to 20g portions of the dough into the hot oil. Do not overcrowd the pot.
Fry the puffs, turning occasionally so they cook evenly, for 4 to 5 minutes until they are puffed and deep golden brown.
Remove the puffs from the oil using a spider strainer. Drain on paper towels and immediately season with flaky sea salt. Serve hot.
Chef's Notes
- Moisture control is the secret to perfect Pommes Dauphine. Boiling the potatoes whole or in large chunks reduces water logging, and the steam-off phase is absolutely critical.
- A 1:1 ratio by volume of mashed potato to pate a choux is traditional, but weighing the ingredients ensures a consistent puff structure every time.
- If you want uniformly spherical puffs, use a piping bag to pipe small mounds onto small squares of parchment paper. Drop the dough with the paper directly into the oil; the paper will peel away in seconds and can be removed with tongs.
- Do not skip the nutmeg in the choux pastry. It is a classic French aromatic that elevates the humble potato profile beautifully.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels.
Freezer: 1 month — Freeze after frying and completely cooling. Reheat directly from frozen.
Reheating: Bake in an oven preheated to 200C/400F for 8 to 10 minutes until heated through and crispy.
