Dauphine Potatoes

Staff Writer
Dauphine Potatoes
Shutterstock

This classic potato dish is like deep-fried potato croquettes and is the perfect bite or appetizer. 

6
Servings
225
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 russet potatoes
  • 3 Tablespoons unsalted butter, cubed
  • 1 Teaspoon salt
  • 1 Pinch of grated nutmeg
  • 1/2 Cup all-purpose flour
  • 2 eggs
  • Canola oil, for deep-frying
  • Sea salt, for sprinkling

Directions

Preheat the oven to 425 degrees. Bake the potatoes in the oven for 50 minutes to 1 hour, or until they are tender. Halve them lengthwise, and scoop the potato out of the shells with a spoon. Feeds the scooped-out potato through a ricer or a food mill fitted with the medium disk into a large bowl. You should end up with about 2 cups of riced potato. 

In a saucepan, combine 1/2 cup water, the butter, the salt, and the nutmeg, and bring the mixture to a boil, and stir in the flour all at once. Reduce heat to medium and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat and add the eggs, 1 at a time, beating after each addition. Continue to beat until the mixture is smooth. 

Add the potatoes and stir the mixture until it is combined well. In a deep-fryer or large pot, heat 2 inches of the oil until it registers 350 degrees. Fill a large pastry bag with the potato mixture fitted with a 1/2-inch star tip. Pipe eight 2 1/2-inch long pieces, cutting them with kitchen shears or a small knife, directly into the oil. Working in batches, fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through. When the croquettes are browned, transfer them to a apper towel-lined plate to drain. Sprinkle them with sea salt. 

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
9g
15%
Sugar
0.8g
N/A
Saturated Fat
4g
22%
Cholesterol
69mg
23%
Protein
6g
11%
Carbs
30g
10%
Vitamin A
71µg
8%
Vitamin B12
0.1µg
2.3%
Vitamin B6
0.5mg
22.6%
Vitamin C
7mg
12%
Vitamin D
0.4µg
0.1%
Vitamin E
0.7mg
3.6%
Vitamin K
4µg
5%
Calcium
27mg
3%
Fiber
2g
8%
Folate (food)
27µg
N/A
Folate equivalent (total)
54µg
14%
Folic acid
16µg
N/A
Iron
2mg
10%
Magnesium
32mg
8%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
9%
Phosphorus
109mg
16%
Polyunsaturated
1g
N/A
Potassium
544mg
16%
Riboflavin (B2)
0.2mg
9.4%
Sodium
364mg
15%
Thiamin (B1)
0.2mg
12.6%
Trans
0.2g
N/A
Zinc
0.6mg
4.1%

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