Pommes dauphine

Pommes dauphine
Pommes dauphine
Place of origin France
Main ingredients Mashed potatoes, choux pastry
Pommes dauphine (lower front, center & around the plate) accompanying Saddle of Rabbit, baby leeks and tomato confit

Pommes dauphine (sometimes referred to as dauphine potatoes[1]) are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then deep-frying them at 170° to 180 °C.[1][2]

Pommes dauphine typically accompany red meats or chicken.[3] They are normally found in restaurants, although in France they can also be bought in most supermarkets. The home variety can be oven cooked to avoid the use of oil, which makes them drier.

Etymology

The dish is named after the Dauphine, the title given to the wife of the Dauphin, or heir to the French throne.

Comparison with similar side dishes

Similar potato sides that can be used instead of pommes dauphine include pommes noisette, pommes duchesse or pommes soufflées. Pommes dauphines are unique, however, in that they are made from choux pastry, which gives them a lighter density. Pommes noisette have a similar round shape but are only made of potato and are significantly smaller.

See also

References

  1. 1 2 Larousse Gastronomique (2009), p. 355. Hamlyn
  2. ↑ Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 423. ISBN 978-1-57958-057-5. Retrieved January 9, 2017.
  3. ↑ Elizabeth David (1970), French Provincial Cooking, p. 273. Penguin Books


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.