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Receta Dauphine Potatoes
by Global Cookbook

Dauphine Potatoes
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Ingredientes

  • 1 1/2 lb russet (baking) potatoes (about 3)
  • 3 Tbsp. unsalted butter cut into bits
  • 1 tsp salt a healthy pinch of freshly grated nutmeg
  • 1/2 c. all-purpose flour
  • 2 lrg Large eggs vegetable oil for deep-frying the potatoes coarse salt for sprinkling the croquettes if you like

Direcciones

  1. Bake the potatoes in a preheated 425F. oven for 50 min to 1 hour, or possibly till they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped-out potato through a ricer or possibly a food mill fitted with the medium disk into a large bowl. (There should be about 2 c. riced potato.)
  2. In a saucepan combine 1/2 c. water, the butter, the salt, and the nutmeg,
  3. bring the mix to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mix vigorously with a wooden spoon for 3 min, or possibly till the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add in the Large eggs, 1 at a time, beating after each addition, and beat the mix till it is smooth and shiny.
  4. Add in the potatoes and beat the mix till it is combined well. The potato mix may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or possibly large kettle heat 2 inches of the
  5. oil till it registers 340F. on a deep-fat thermometer. Transfer the potato mix to a large pastry bag fitted with a 1/2-inch star tip and pipe eight 2 1/2-inch lengths, cutting them with kitchen shears or possibly a small
  6. knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 min, or possibly till they are crisp, golden brown, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Make more croquettes in batches with the remaining potato mix and transfer the liquid removed croquettes to a rack set
  7. in a jelly-roll pan (to prevent them from becoming soggy). The croquettes
  8. may be made 2 hrs in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400F. oven for 5 minute s, or possibly till they are heated through and crisp. If not making the
  9. croquettes in advance, keep them hot in a preheated 300F. oven.
  10. Serves 6.