Skip to recipe

Open full page ↗

Illustration of Lorette Potatoes
Illustration (AI-generated)

Potato Dishes

Lorette Potatoes

Dauphine mixture with grated cheese: duchess potato and choux paste spooned into deep oil in walnut-sized pieces, which swell and crisp to a golden brown.

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

Method

  1. Thoroughly mix together the choux paste, duchess potatoes and grated cheese.

  2. Spoon off portions of the mixture the size of a walnut into deep hot oil.

  3. Allow to swell and cook until crisp and a golden brown.

  4. Remove from the oil, drain on a cloth and serve on a doily-covered dish garnished with fried parsley.

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

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

Dairy & eggs

Oils, vinegars & sauces

Fresh herbs

Converted from the original Cookeryonline recipe card (No. 19).