>> source: https://www.seriouseats.com/pommes-dauphine-recipe-5217321
>> serves: 6
>> total time: 40 minutes

Place peeled and cut into 3/4-inch cubes @russet potatoes{1%lb} 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.

Transfer drained potatoes to a #3-quart saucepan{} and add 2 quarts (1.9L) @cold water{2%qt} and @salt{2%tsp}. 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.

Return drained potatoes to now-empty saucepan. Heat on low heat, shaking saucepan constantly to evaporate moisture from potatoes, about ~{1%minute}.

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}.

Transfer riced potatoes to a #medium bowl{}. Using a #flexible spatula{}, stir in melted @butter{2%Tbsp} and season with salt and @pepper{} to taste. Add @choux pastry{1/2%recipe}, 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).

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 @vegetable oil{2%qt} 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.

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.