Skip to recipe

Open full page ↗

Illustration of Dauphine Potatoes
Illustration (AI-generated)

Potato Dishes

Dauphine Potatoes

Duchess potato mixed with choux paste, shaped between two dessertspoons and deep fried until puffed, crisp and golden.

  • Serves 10
  • Deep-fried
  • Duchess potato + choux paste
  • French

Method

  1. Mix the choux paste and duchess potatoes together.

  2. Mould the mixture into even-size pieces with the aid of two dessertspoons and place on to greased paper.

  3. Drop into deep hot oil and fry until crisp and a golden brown.

  4. Drain and serve on a doily-covered dish.

Tip: tap a step to tick it off as you cook.

Rate this recipe

Tried it? Rate it.

The readers’ average appears here once 5 readers have rated it.

One vote per recipe per browser, and you can change it. We keep only the stars: no name, e-mail or IP address. How ratings work

See also

Chef’s notes

  • Use a frying basket when deep frying potatoes, so that they can be lifted out at once if the oil bubbles up. Never fill the pan more than a third full of oil.

Shopping list for 10 portions

Oils, vinegars & sauces

Converted from the original Cookeryonline recipe card (No. 13).