Who doesn't like a good carb? These are Pommes de Terre Dauphine (pom duh ter dofeen). They have been crossing French palates since 1891 and are so called in reference to the Dauphine, the wife of the successor to the French throne, himself called a Dauphin (do-fan, n is nasal).
The balls, which are slightly smaller than a golf ball, are not 100% potato. They are a mix of potato and pâte à choux (pat a shoo) a basic baking mix made with water, butter, flour, eggs, and salt. Traditionally fried, they now come in a frozen version that you heat up in a pan. The result? Golden on the outside and soufflé-like on the inside.
They are a big hit in my home.
