Pommes Dauphine With Tomato Salsa

1. 1

   Prepare basic pate a choux recipe. Add mashed potatoes and parsley during final stage. Transfer to a piping bag fitted with a 3/4 inch fluted tip. Set aside.

2. 2

   To make the salsa, heat olive oil in saucepan over high heat. Saute onion and garlic for 1-2 mins. Add tomatoes and tomato paste. Simmer for 4-5 mins, until tender. Add olives. Transfer to a serving dish and set aside.

3. 3

   Heat oil for deep-frying in a frying pan. Working in batches, carefully pipe 4 inch lengths of pate a choux into oil. Cook for 3-4 mins, turning, until golden. Drain. Serve with salsa.

* Per serving · 4 servings · Values may vary.

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