Pomme Dauphine

600g Maris piper potatoes

300g water

90g butter

Pinch of salt

150g plain flour

3 large eggs

Oil for frying

Sea salt

Parmesan

1. Bake the potatoes at 180c for 50-60 mins until tender, while they are still warm pass them through a fine sieve or ricer.

2. Add the water, salt and butter to a pan bring to the boil then turn down the heat add the flour and beat it to form a paste. Transfer for a bowl to cool slightly

3. Beat the eggs in 1 at a time until you have a smooth paste

4. Weigh the potato mash and then add an equal amount in weight of the choux paste. Mix until completely smooth.

5. Heat your oil to 170c carefully warm your spoon then scoop up some mixture and carefully lower it into the hot oil it will drop off your spoon and repeat. 3-4 mins each they’ll be golden crispy and fluffy in the centre.

6. Finish with sea salt and Parmesan

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