French Pommes Dauphine

https://www.seriouseats.com/pommes-dauphine-recipe-5217321

INGREDIENTS

• 1 pound (455g) russet potatoes (about 2 medium potatoes), peeled and cut into ¾-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

1. Place potatoes in a medium bowl and cover with cool water. Using your hands, swish potatoes until water turns cloudy, about 30 seconds. Using a colander, drain potatoes, discarding the cloudy soaking water. Return potatoes to bowl, refill with cool water, and repeat process until water runs clear.

2. Transfer drained potatoes to a 3-quart saucepan and add 2 quarts (1.9L) cold water and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are tender and offer little resistance when pierced with a paring knife, about 10 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds to wash away excess starch.

3. Return drained potatoes to now-empty saucepan. Heat on low heat, shaking saucepan constantly to evaporate moisture from potatoes, about 1 minute.

4. Pass potatoes through a ricer onto a rimmed baking sheet, spreading them into an even layer, and allow them to cool slightly, about 2 minutes.

5. Transfer riced potatoes to a medium bowl. Using a flexible spatula, stir in melted butter and season with salt and pepper to taste. Add choux pastry, and stir until thoroughly combined, about 1 minute. Cover with plastic wrap, pressing plastic against surface of the potato-choux mixture to prevent a skin from forming. Set aside (mixture can be held at room temperature for up to 2 hours, or refrigerated for up to 8 hours and brought to room temperature before frying).

6. Adjust oven rack to middle position and preheat oven to 200°F (95°C). Set a wire rack inside a rimmed baking sheet and line rack with paper towels. In a large Dutch oven, heat oil over medium-high heat to 340°F (171°C). Using a 1-tablespoon cookie scoop, scoop dough and carefully add to hot oil, dropping portion from as close to the oil’s surface as possible to minimize splashing. (Alternatively, using a spoon, scoop roughly 1-tablespoon of dough, and using a second spoon, gently form into a rough, oblong shape, then carefully add to hot oil). Working quickly, repeat process with 9 more portions of dough (for a batch of 10). Fry, using a spider or slotted spoon to turn pieces as they cook, until puffed and golden brown on all sides, about 3 ½ minutes. Transfer pommes dauphine to prepared wire rack, season with salt, and transfer to oven to keep warm.

7. Return oil to 340°F (171°C) and repeat frying with remaining dough, continuing to work in batches of 10. Transfer pommes dauphine to a serving bowl and serve immediately.

Notes

• This recipe uses a 1/2 recipe of Choux Pastry. To do this, you can either cut the ingredients in half and proceed with the recipe as directed, or make a whole recipe, using the remaining half to make Paris–Brest, éclairs, or choux au craquelin.