Potatoes Dauphine

1. 1

   Make the dough according to the instructions (steps 1 and 2) in Gnocchi Parisienne, eliminating the grated cheese and nutmeg.

2. 2

   Transfer the dough to a bowl, and stir in the mashed potatoes.

3. 3

   Pour about 2 1/2-inches of the oil into a saucepan, and heat it until it registers 350 on a deep-frying thermometer.

4. 4

   Scoop out about 2 teaspoons of dough, and, with your index finger, push the dough to the far edge of the spoon, and let it drop into the hot oil.

5. 5

   (Be sure to position your spoon very close to the surface of the hot oil to prevent splashing.)

6. 6

   Repeat, with the remaining dough as quickly as you can; cooking about twelve potato balls at a time for 8 to 9 minutes, until the dauphine are well puffed, well browned, and cooked through.

7. 7

   Remove with a slotted spoon, and drain on a wire rack.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.