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1
Combine the potatoes and coarse sea salt in a large saucepan, and add enough cold water to cover by 1 inch.
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2
Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife.
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3
Drain and let stand until just cool enough to handle.
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4
Peel the potatoes and pass them through a food mill; this will yield about 2 cups of potatoes.
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5
Preheat the oven to 300 degrees.
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6
Line a medium baking dish with parchment paper.
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7
Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to evaporate some of their moisture.
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8
Prepare the pate-a-choux: combine the butter, 1/2 teaspoon fine sea salt and 1/2 cup water in a medium saucepan.
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9
Place over medium-high heat and bring to a boil.
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10
Remove from heat, add flour all at once and stir vigorously with a wooden spoon until incorporated.
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11
Return to low heat and stir for 1 minute, until the mixture forms a ball and pulls away from the sides of the pan.
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12
Stir for 3 more minutes to evaporate some of the moisture.
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13
Transfer to a medium mixing bowl and let cool for 2 minutes.
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14
Meanwhile, in a small bowl, beat 1 egg lightly with a fork.
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15
Set aside.
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16
Add the second egg to the potato mixture and stir with a spatula until well blended.
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17
Stir in the beaten egg, tablespoon by tablespoon, just enough to make the pate-a-choux smooth, shiny and elastic; the entire egg may not be needed.
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18
Add the potatoes to the pate-a-choux, season with pepper and beat with a spatula to combine.
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19
(To store for up to 8 hours, place a piece of plastic wrap directly on the surface, cover and refrigerate.)
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20
Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees.
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21
Line a medium baking dish with a double layer of paper towels.
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22
The first pomme dauphine will be a test of the seasoning and the oil temperature.
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23
Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil.
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24
It should fall to the bottom and bob up after a few seconds.
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25
(If it doesn't, the oil isn't hot enough.)
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26
Fry until puffy, golden and crisp, about 3 minutes, flipping it from time to time with a mesh skimmer.
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27
Remove from the oil with the skimmer, transfer to the prepared dish and season with a pinch of salt.
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28
Shake the dish lightly so the paper towels absorb excess oil.
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29
Let cool for a minute, taste and adjust the seasoning of the potato mixture accordingly.
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30
Repeat with the remaining potato mixture, frying the pommes in batches of 3 or 4 and stirring them gently with a skimmer so they will not stick to each other.
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31
Keep warm in a 300-degree oven until all the batter is used.
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32
Serve immediately.
