Pommes dauphine
 Pommes dauphine | |
| Place of origin | France |
|---|---|
| Main ingredients | Mashed potatoes, choux pastry |
Pommes dauphine, sometimes called dauphine potatoes,[1] are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or rounds that are deep-fried at 170 to 180 °C (338 to 356 °F).[1][2]
Namesake
[edit]The dish is named for the Dauphine of France, wife of the heir apparent to the French throne.[citation needed]
Cuisine
[edit]Pommes dauphine typically accompany red meats or chicken.[3] Typically served in restaurants, they are often for sale at supermarkets in France.[citation needed]
Related potato preparations include pommes noisette, pommes duchesse, croquettes, and pommes soufflées. Pommes dauphines are unique, however, with the choux pastry yielding a less dense dish.[citation needed]
See also
[edit]
References
[edit]- ^ a b Larousse Gastronomique (2009), p. 355. Hamlyn
- ^ Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 423. ISBN 978-1-57958-057-5. Retrieved January 9, 2017.
- ^ Elizabeth David (1970), French Provincial Cooking, p. 273. Penguin Books
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