Pommes Dauphine Recipe

Serves: 4 Save

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

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