Pommes Dauphine

Place potatoes in a medium bowl and cover with cool water. Using your hands, swish potatoes until water turns cloudy, about 30 seconds. Using a colander, drain potatoes, discarding the cloudy soaking water. Return potatoes to bowl, refill with cool water, and repeat process until water runs clear. Vicky Wasik Transfer drained potatoes to a 3-quart saucepan and add 2 quarts (1.9L) cold water and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are tender and offer little resistance when pierced with a paring knife, about 10 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds to wash away excess starch. Vicky Wasik Return drained potatoes to now-empty saucepan. Heat on low heat, shaking saucepan constantly to evaporate moisture from potatoes, about 1 minute. Vicky Wasik Pass potatoes through a ricer onto a rimmed baking sheet, spreading them into an even layer, and allow them to cool slightly, about 2 minutes. Vicky Wasik Transfer riced potatoes to a medium bowl. Using a flexible spatula, stir in melted butter and season with salt and pepper to taste. Add choux pastry, and stir until thoroughly combined, about 1 minute. Cover with plastic wrap, pressing plastic against surface of the potato-choux mixture to prevent a skin from forming. Set aside (mixture can be held at room temperature for up to 2 hours, or refrigerated for up to 8 hours and brought to room temperature before frying). Vicky Wasik Adjust oven rack to middle position and preheat oven to 200°F (95°C). Set a wire rack inside a rimmed baking sheet and line rack with paper towels. In a large Dutch oven, heat oil over medium-high heat to 340°F (171°C). Using a 1-tablespoon cookie scoop, scoop dough and carefully add to hot oil, dropping portion from as close to the oil’s surface as possible to minimize splashing. (Alternatively, using a spoon, scoop roughly 1-tablespoon of dough, and using a second spoon, gently form into a rough, oblong shape, then carefully add to hot oil). Working quickly, repeat process with 9 more portions of dough (for a batch of 10). Fry, using a spider or slotted spoon to turn pieces as they cook, until puffed and golden brown on all sides, about 3 1/2 minutes. Transfer pommes dauphine to prepared wire rack, season with salt, and transfer to oven to keep warm. Vicky Wasik Return oil to 340°F (171°C) and repeat frying with remaining dough, continuing to work in batches of 10. Transfer pommes dauphine to a serving bowl and serve immediately. Vicky Wasik