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