Besides Pommes gratin and, Pommes duchesse, Pommes dauphine is also a classic. Potato dumplings, crispy on the outside and soft on the inside, made from puree mixed with choux pastry. Not everyone knows how to make them. It’s time to change that.
Side dish, serves 4-6. Preparation time approx. 40 minutes.
Peel and cut the potatoes and boil them in water with a little salt until done.
In the meantime, prepare the choux pastry. Bring the milk to the boil with the butter and a little salt. Add the sieved flour while stirring well so that all the lumps are gone. Remove the pan from the heat. Allow to cool slightly.
Work the eggs into the pastry mixture one by one. Only add the next egg when the previous one has been fully absorbed. Your choux pastry is now ready.
Drain the potatoes ensuring all the moisture has evaporated, and. puree them.
Heat the frying oil to 175°C.
Mix the choux pastry with the dry potato puree. Make dumplings by hand. Fry the dumplings, only a few at the time, in hot oil for about 3-4 minutes. They should be nicely golden. Drain well and sprinkle with sea salt.
Delicious with fried fish or stewed meat.
Tip: Finely-grated Parmesan cheese, fresh herbs, curry, garlic powder, you can try it all to make the dumplings even tastier.
Ingrid van den Arend, Cook it!
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