Pommes dauphine

Pommes Dauphine is a classic French dish made from a mixture of mashed potatoes and choux pastry. The mixture is shaped into small balls, then deep-fried until golden brown. The result is a light, fluffy interior encased in a crispy exterior. The name 'Pommes Dauphine' translates to 'Dauphine Potatoes' in English, with 'Dauphine' referring to the wife of the Dauphin, the heir apparent to the French throne.

History

The exact origins of Pommes Dauphine are unclear, but it is widely believed to have been created in the 19th century. The dish is named after the Dauphine of France, the title given to the wife of the Dauphin. The use of the term 'Dauphine' suggests a connection to the French royal court, although the exact nature of this connection is unknown.

Preparation

To prepare Pommes Dauphine, potatoes are first boiled until tender, then mashed or passed through a food mill. This potato puree is then combined with choux pastry, a light dough made from water, butter, flour, and eggs. The mixture is seasoned with salt and pepper, then shaped into small balls or ovals. These are then deep-fried in hot oil until they puff up and turn golden brown.

Serving

Pommes Dauphine is typically served as a side dish, often accompanying meat or fish. It is also a popular choice for appetizers due to its small, bite-sized format. Despite its origins in French cuisine, Pommes Dauphine has become popular in many other countries, particularly in Europe and North America.

See Also

• Pommes de terre soufflées
• Pommes noisette
• French cuisine

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