The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
24
Yield:
24 small baked potato puffs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Pastry Dough:

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.

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  • Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.

  • Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.

  • Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.

  • Scoop potato dough into the greased muffin cups.

  • Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

Chef's Notes:

Russet potatoes also work in this. Feel free to play around with the ratio of potato to dough. With less potato, it might taste something like a potato-flavored doughnut or fritter. A higher concentration of potato makes the final product more like a deep-fried potato.

You can include any add-ins to the dough, like bacon or scallions, during the final mix.

Feel free to deep-fry or shallow-fry the batter as well, at around 375 degrees F (190 degrees C).

Nutrition Facts

45 calories; protein 1.1g; carbohydrates 4.8g; fat 2.4g; cholesterol 20.6mg; sodium 37.2mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2019
I made these - pomme dauphine - to accompany an old-school French "surf-n-turf" for Valentine's dinner for my wife and I - petit filet à la sauce bordelaise, coquille saint jacques, haricots verts à l'amandin, tomates poêlées, mousse au chocolat avec framboises et crème. : )The potato puffs were a great addition. I made a half-batch and added chives. The only thing I did differently was to preheat the muffin tin and add a dollop of butter so when I dropped in the batter (pre-portioned and set aside on parchment paper) they fried nicely on the bottom, like Yorkshire Puddings. In the time it took them to bake and cool I was able to cook the steaks and make the red wine sauce, finish off the green beans, sear the tomatoes, and broil the scallops so everything was done together. These puffs are very tasty (pictured in a cluster of 3, upside down to the left), can be prepped ahead, and present well on the plate. Read More
(7)

Most helpful critical review

Rating: 3 stars
06/29/2020
None of my guests thought this was a good replacement for mashed or baked potatoes on the side of a good steak. Not that much flavor so need more than a pinch of nutmeg and cayenne. Really pretty bland. Won't make again. Read More
35 Ratings
  • 5 star values: 28
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/15/2019
I made these - pomme dauphine - to accompany an old-school French "surf-n-turf" for Valentine's dinner for my wife and I - petit filet à la sauce bordelaise, coquille saint jacques, haricots verts à l'amandin, tomates poêlées, mousse au chocolat avec framboises et crème. : )The potato puffs were a great addition. I made a half-batch and added chives. The only thing I did differently was to preheat the muffin tin and add a dollop of butter so when I dropped in the batter (pre-portioned and set aside on parchment paper) they fried nicely on the bottom, like Yorkshire Puddings. In the time it took them to bake and cool I was able to cook the steaks and make the red wine sauce, finish off the green beans, sear the tomatoes, and broil the scallops so everything was done together. These puffs are very tasty (pictured in a cluster of 3, upside down to the left), can be prepped ahead, and present well on the plate. Read More
(7)
Rating: 5 stars
12/27/2018
I made these to accompany the Oven Seared Beef Tenderloin with Herb pan sauce (also on this site) for Christmas dinner. I made a test batch ahead of time and added fresh grated sharp white cheddar to some. The cheese ones were great (a little salty), and my husband's favorite, but I felt their flavor was too much for the meal I had planned so I ended up making them per the recipe on Christmas day. I did doubled the recipe, but only used 3 eggs, and they turned out perfect. Great for mopping up that yummy pan sauce! Make sure you taste your dough before you put it in the muffin pan, and add salt if needed...there is no way to salt them afterwards. I will definitely be making these again. Read More
(5)
Rating: 5 stars
11/04/2018
I made these to go with my grilled steak tonight and they tasted amazing. I was going to load a picture but they my guests had them gone before I could get a picture. Read More
(2)
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Rating: 5 stars
04/06/2019
We forgot the nutmeg but they still turned out wonderfully. We'll try adding the nutmeg back in for the next time. Read More
(1)
Rating: 5 stars
12/24/2018
These turned out absolutely beautiful! My husband loved them. It wasn't easy having to wrangle him away from the dish until everything was done. In fact I made Scotch eggs by Chef John's recipe. I'd highly recommend a Fry Daddy or something of that nature b/c it was impossible to get the oil in a pot on my stove to cook w/o burning them but then again I need a better stove. If I had the money I'd already have been to Sears & bought one of their high-end stoves now that they're on such deep discount w/Sears closing stores. But I digress. The entire meal turned out wonderful w/exception of having to switch to the deep fryer. If I'd had more potatoes I'd have drop fried a couple of them. Hwr I'll have a large bag of potatoes come tomorrow this time. Hubby's hooked! Read More
(1)
Rating: 5 stars
01/26/2019
Love it. I feel like a chef. Haha Read More
(1)
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Rating: 5 stars
12/21/2018
R.12.20.2018 Thank you Chef John for showing this "pommes dauphine" recipe. I made it. It was a winner. The family loved its simplicity and deliciousness. Thank you also for sharing its origin ethnicity and variety. Made an addition of cooked carrots with the potatoes. They were cooked seasoned in the food processor for a smoother texture. Doubled the recipe. Scooped them in the buttered muffin pan of 21 puff potatoes but pinched the top to create a spikey look baked at 425 F for 35 mins with rotations. Yum!! J. Chang IL Read More
Rating: 3 stars
11/05/2018
it was nice but bland I will make again but need to add more flavour thanks Read More
Rating: 3 stars
02/28/2019
They stuck to the well greased muffin tins. Ended up in peices. I added a bit of cheese and bacon. My husband loved them and wants me to make again. Next time I ll try silicon baking sheet. Read More
Rating: 3 stars
06/29/2020
None of my guests thought this was a good replacement for mashed or baked potatoes on the side of a good steak. Not that much flavor so need more than a pinch of nutmeg and cayenne. Really pretty bland. Won't make again. Read More
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