The hardest line cook job I ever had was working the broiler
station at the Carnelian Room, where on a busy night I’d prepare over 250
steaks and chops, which wasn’t even the most difficult part. No, the biggest
challenge was actually frying these potato puffs to order, to go on all those
It was a lot of work, but a labor of love, since pomme
dauphine, as my French friends would call this, is one of the greatest foods
ever invented, especially for potato fanatics like me. However, as with most
fried foods, they can be messy to make, and unless you have an
industrial-strength hood fan, your kitchen will smell like a deep fryer for
days, which is why I wanted to try and do a baked version.
I was very happy with the results, and while the outside
wasn’t dark and crispy like the fried version, the inside was virtually
identical, and thoroughly enjoyable in their own right. Whether you’re making
them as a warm snack with a dip, or to go alongside some eggs, or a grilled
steak, the baked version should work out just fine.
Of course, since we’re getting close to Thanksgiving, if you
are one of these people who deep-fries the turkey, I would probably go with the
traditional method. Especially since you’ll be cooking outside where sneaking a
few of these while you’re working will be pretty easy to get away with. Either
way, I really do hope you give these potato puffs a try soon. Enjoy!
Ingredients for 12 Small Baked Potato Puffs:
(I did a tiny test batch, so I highly recommend doubling or
tripling the recipe)
1 cup cooked, plain mashed potatoes (Yukon or Russet)
salt and cayenne to taste
small pinch of freshly grated nutmeg
butter for the muffin tin
For the pastry dough:
1/4 cup water
2 tablespoons butter
1/4 cup flour
pinch of salt
1 large egg
– For a mini muffin tin*, butter well, and bake at 450 F for
about 20 minutes, or until browned and puffed.
– Or, deep-fry at 375 F for a few minutes until browned and
* These might work in a regular muffin tin, but you’ll need
to bake longer.