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Pommes Dauphine Recipe
Ingredients (7)
- 1 pound (455g) russet potatoes (about 2 medium potatoes), peeled and cut into 3/4-inch cubes
- 2 quarts (1.9L) cold water
- 2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
- 2 tablespoons (28g) unsalted butter, melted
- Freshly ground black pepper
- 1/2 recipe Choux Pastry (made with equal parts milk and water), transferred to a small bowl with plastic wrap pressed directly against the choux’s surface (see note)
- 2 quarts (1.9L) vegetable oil, for frying
Directions
Learn how to make this recipe at Serious Eats