Dauphine Potatoes

Directions

1. 1

   Preheat the oven to 200C/ 180C (fan forced). Bake the potatoes until soft.

2. 2

   Combine the butter, water & salt together in a medium saucepan over medium heat. Once the butter has melted, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball.

3. 3

   Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and cool down for a few minutes in a medium sized bowl before adding the eggs, one at a time and mixing well until well combined.

4. 4

   Once cooked and cooled slightly, peel the potatoes with a knife and pass the flesh through a ricer into the medium bowl with the choux pastry mixture.

5. 5

   Using a flexible spatula, stir in melted butter and season with salt and pepper to taste. Stir until thoroughly combined, about 1 minute.

6. 6

   Cover with plastic wrap, pressing plastic against surface to prevent a skin from forming. Set aside and refrigerate until ready to use.

7. 7

   In a large pan, heat oil over medium-high heat. Using a small cookie scoop or spoon, scoop dough and carefully add to hot oil, dropping portion from as close to the oil’s surface as possible to minimize splashing.

8. 8

   Once cooked, sprinkle with sea salt and serve warm.