Not to be confused with potato dauphinoise, these dauphine potatoes are formed from a gloriously light choux paste base - they are deliciously crunchy and well worth the preparation time. - Martin Wishart
Pommes Dauphine: Potatoes that have been boiled, mashed with stock, combined with eggs, and then either fried or baked at a high temp. Crispy on the outside, soft & amazing on the inside. An elegant way of serving potatoes!