Classic French bistro pommes dauphines made with dry mashed potatoes and choux pastry, then browned in the air fryer for a crisp shell and tender center.
Ingredients
- 900 g floury potatoes such as Bintje or Agata
- 150 g Type 55 wheat flour
- 100 g unsalted butter
- 4 pieces medium eggs
- 250 ml water
- 8 g fine salt
- 1 pinch ground nutmeg
- 1 pinch ground white pepper
- 25 ml sunflower oil spray or bottled sunflower oil
Method
- Wash the potatoes, place them whole and unpeeled in a saucepan, cover generously with cold salted water, and bring to a simmer. Cook at a steady simmer, without a vigorous boil, until a knife passes through the flesh without resistance.
- Drain the potatoes and let them cool just enough to handle, then peel them. Pass them through a potato ricer or fine sieve while still hot to obtain a light, lump-free purée without elasticity.
- Return the potato purée to the saucepan over low heat. Dry it out while stirring with a spatula, until it holds together in a soft mass and a slight dry film clings to the bottom of the saucepan. It should smell of hot potato, with no visible moisture.
- Prepare the choux pastry: bring the water, butter, and some of the salt to a boil in a saucepan. When the butter is fully melted and the liquid is boiling vigorously, remove from the heat and add the flour all at once.
- Stir vigorously with a spatula until a homogeneous dough forms, then return it to medium heat. Dry the dough while working it constantly, until it pulls cleanly away from the sides, forms a smooth ball, and leaves a thin film on the bottom of the saucepan.
- Transfer the dough to a bowl and let it cool for a few minutes to avoid cooking the eggs. Add the eggs one at a time, mixing thoroughly after each addition. The dough should become glossy, supple, and thick, falling slowly from the spatula in a heavy ribbon.
- Add the hot or warm purée to the choux pastry. Season with the remaining salt, nutmeg, and white pepper. Mix without whipping until you have a uniform, firm, tender mixture dense enough to hold on a spoon.
- Cover the mixture with plastic wrap pressed directly against the surface and refrigerate until it is cold and easier to shape. It should firm up without becoming hard.
- Shape even balls with very lightly oiled hands or two spoons. Place them on a parchment-lined baking sheet without crowding them. Quickly smooth any rough spots to keep them from burning during cooking.
- Preheat the air fryer to 190 °C. Very lightly spray the basket with oil, then spray the pommes dauphines as well. They should only have a satin sheen, not be wet.
- Cook the pommes dauphines in a single layer, without overlapping. Turn them carefully halfway through, when the bases begin to brown and they release easily. Continue until they are puffed, well browned, crisp to the touch, and slightly hollow-sounding when shaken.
- Keep the first batches on a rack, never in a closed dish, to preserve their crispness. Serve immediately, very hot, while the outside is golden and the center remains tender and fragrant.
Nutrition
Per serving
- Energy
- 578.5 kcal
- Protein
- 14.8 g
- Carbohydrate
- 67.3 g
- Fat
- 28.37 g
- Fibre
- 6.14 g
- Calcium
- 36.22 mg
- Iron
- 1.78 mg
- Magnesium
- 10.75 mg
