You are here

Dauphine Potatoes

Western.Chefs's picture
Ingredients
  Unseasoned mashed potatoes 2 Cup (32 tbs) (1/4 The For Choux Pastry , Hot, Add No Milk Or Cream)
  Salt 1 Teaspoon
  Pepper 1 Pinch
  Nutmeg/Mace 1 Pinch
  Cooking oil/Shortening /lard 2 Cup (32 tbs) (For Deep Fat Frying)
  Flour 1 Cup (16 tbs)
Directions

GETTING READY
1. In a large mixing bowl, combine potatoes, pastry mixture, salt, pepper and nutmeg and beat with a wooden spoon until well blended and smooth.

MAKING
2. Cover the bowl and place in the refrigerator for 1 hour to chill.
3. In a deep fat fryer or a large wok, heat fat over moderately high heat. Insert a deep fat thermometer.
4. Use a small scoop or a round spoon to shape potato mixture into small balls or roll into cylinders of 4 –inch length.
5. Coat them with flour.
6. When fat reaches 375° F drop potatoes, in batches and fry for 2-3 minutes, turning lightly until evenly browned and crispy.
7. Remove on to paper towel lined baking sheet to drain
8. Place in a warm oven set at 250° F while you fry the rest

SERVING
9. Serve the dauphine potatoes hot and crispy along with your main course.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
6

Rate It

Your rating: None
4.176665
Average: 4.2 (15 votes)