Vegan
Dauphine Potatoes
Dauphine potatoes are a classic French dish made by combining mashed potatoes with choux pastry (a light dough made with butter, water, flour, and eggs). The mixture is shaped into small balls or quenelles, then deep-fried until golden and crispy on the outside, while remaining soft and fluffy on the inside. They are often served as a side dish to complement meats or other main courses.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Boil the potatoes as you would for Duchess mix, then make the choux paste.
Once cooked, drain the water and place the potatoes on a baking tray in a warm oven to remove excess moisture.
Mash the potatoes and combine them with the warm choux paste, salt, and a little nutmeg. Mix until smooth.
Using two tablespoons, shape the mixture into egg-like pieces. Arrange them on oiled strips of greaseproof paper, 4 to 6 pieces per strip.
Place them in hot fat (190°C) by holding the paper over the hot fat and carefully releasing one end into the fat.
Fry until golden brown, drain thoroughly, and serve with a napkin.
Ingredients
1 kg Potatoes
Salt
Nutmeg
300 g Salty choux paste