In The Pommes of Your Hand

This quick and easy post is here because I promised a class today that I would post this immediately. It is quick and easy recipe for a quick and easy dinner. The only drawback is you need to deep-fry it. It can be baked but it is so much better in oil.

If you do not own a deep fryer, you can use a sauce pan to deep fry. The drawback is that is can be difficult controlling the heat of your oil without a thermometer. I have a deep fryer that I rarely use for a few reasons: very unhealthy way to eat, annoying to clean, wasteful on oil and it stink up your house and clothes. If you use a sauce pan to deep fry, you won't use so much oil and the clean up is considerably easier.

This basic of basic recipes can be fun and interesting to make. The cooked pastry is called Choux. This simplified version should turn anybody nervous in the kitchen turn into a confident chef. Choux can be made sweet or savoury. Here, it is savoury.

Be sure to dehydrate the potatoes after they have been cooked in a sauce pan. The less water the better.

Finally, for those who read my blog, you will know that I prefer to roast my potatoes for making mashed. This is no different, if you have the time. It takes ore than a hour to roast through a Yukon Gold Potato. If you boil them, drain well and dehydrate in the sauce pan.

Pommes de Terre Dauphine

250 ml 2% Milk
250 ml Water
1 Stick of Butter
500 g Flour
4 Eggs
5 Large Yukon Gold Potatoes
Seasoning to Taste

In a deep fryer, heat oil to 350 degrees.

Preheat oven to 400 degrees.

Cook potatoes in oven for at least one hour;longer if the potatoes are really large. After they are cooked, remove from oven and let cool. After the cooled, using a serrated knife slice potatoes in half. Scoop out innards into a bowl. If still wet, place in sauce pan over low heat to dehydrate further.

In a sauce pan, combine milk and water over medium high heat. Add butter.Once butter melts, remove from heat and add flour. Mix vigorously until dough comes off the side cleanly.

Fold potatoes into choux. Add seasonings. Shape and deep fry until golden; about 7 minutes.

Makes about 20 balls.