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 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. Normal ...
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
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...
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,
pommes duchesse,
croquettes and
pommes soufflées. Pommes dauphines are unique, however, in that they are made with
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 ...
, which makes them less dense. Pommes noisette have a similar round shape but are only made of potato and are significantly smaller.
See also
*
List of choux pastry dishes
This is a list of choux pastry dishes. Choux pastry, or ''pâte à choux,'' is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the p ...
*
References
French cuisine
Potato dishes
Deep fried foods
Choux pastry
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