First off, traditional recipes for pommes dauphine, including the ones from Auguste Escoffier and Fernand Point, two iconic French chefs, rely on a foundation of pommes duchesse―seasoned potatoes enriched with butter and egg yolks.
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However, figuring out the question of how to bring these two parts-the choux and the potatoes-required a bit more tinkering. If you need even more help imagining it, think mashed potatoes, but inflated like a balloon and deep fried to a crisp golden crunch. My process is straightforward and the results speak for themselves: golden-hued nuggets of fried potato boasting crisp, delicate crusts with fluffy, cloudlike insides. Regardless of the reason, this classic side dish shouldn’t be missed. Perhaps this can be attributed to a name that isn’t particularly revealing (unless you’ve spent time perusing old-school French culinary tomes) or the fact that it requires making pâte à choux (which can be intimidating to even seasoned cooks, although our recipe is near-foolproof). Pommes dauphine, or fried potato puffs, fly under the radar in the wide world of potato dishes. Using a cookie scoop produces uniform pommes dauphine and makes for easy, mess-free frying.Rinsing the potatoes before and after cooking removes excess starch, ensuring fluffy, not gluey, mashed potatoes.A combination of milk and water in the choux pastry contributes flavor and aids in browning the pommes dauphine.
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