Dauphine Potatoes Recipe

Preparation of the potatoes. Start by washing the potatoes thoroughly, then cook them in a large pot of salted water. Cook for about 20 to 30 minutes after boiling.

Preparation of the choux pastry. Meanwhile, prepare the choux pastry. In a saucepan, pour in 250 ml of water, add a pinch of salt and the butter, then bring to a boil. Remove the saucepan from the heat and add the flour all at once. Mix well in the bowl of the mixer and add the eggs one by one.

Preparation of the fryer: Preheat your fryer with oil to 170°C.

Preparation of the puree Once the potatoes are cooked, peel and pass through a potato ricer. Then mix with the choux pastry.

Cooking Using a teaspoon, shape small balls with the dough and plunge them directly into the hot oil of the fryer. Fry about 10 to 12 balls at a time for 6 to 7 minutes, until they are well golden.

Once cooked, drain the potato fritters on paper towels to remove excess oil. Season with a little salt and serve immediately.