Pommes dauphine (sometimes referred to as dauphine potatoes)''

Larousse Gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

'' (2009), p. 355. Hamlyn are crisp potato puffs made by mixing

mashed potato Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a ...

es with savoury

choux pastry Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs ...

, forming the mixture into

quenelle __NOTOC__ A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often us ...

shapes or balls, and then

deep-frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Nor ...

them at . Pommes dauphine typically accompany red meats or chicken.

Elizabeth David Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and bo ...

(1970), '' French Provincial Cooking'', p. 273. Penguin Books They are normally found in restaurants, although in France they can also be bought in most supermarkets. The home variety can be oven cooked to avoid the use of oil, but this is not authentic.

Etymology

The dish is named after the Dauphine, the title given to the wife of the Dauphin, or heir to the French throne.

Comparison with similar side dishes

Similar potato sides that can be used instead of pommes dauphine include

pommes noisette Pomme or pommes may refer to: * Pomme (singer), a French singer * Pomme, a green (vert) roundel in heraldry Other languages French * Apple * Pomme de terre, Potato * Pomme frites, French fries * Pommes fondant, Fondant potatoes See also * " ...

pommes duchesse Duchess potatoes (french: pommes de terre duchesse) consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden.

croquettes A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, m ...

and

pommes soufflées Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at and a second time after being cooled, at . The potato slices puff up into little pillows during the second frying and turn golden brown. Pommes s ...

. Pommes dauphines are unique, however, in that they are made with

, which makes them less dense. Pommes noisette have a similar round shape but are only made of potato and are significantly smaller.

References

French cuisine Potato dishes Deep fried foods Choux pastry {{potato-stub