Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Pommes dauphine are the pinnacle of elegant party food: golden, crisp, airy, delightfully crushable. Picture the fluff of <a href="https://www.chefsteps.com/recipes/fully-loaded-duchess-potatoes">duchess potatoes</a>, the lightness of a <a href="https://www.chefsteps.com/recipes/choux-pastry">gougère</a>, and the comforting, crispy embrace of a tater tot.They look fancy, they sound fancy, and they are, in fact, very fancy. But with nothing more than potatoes, butter, and salt added to our <a href="https://www.chefsteps.com/recipes/choux-pastry">Perfect Pâte à Choux</a>, the secret is all in the ratios. And we crank up the ratio of potato here—far higher than traditional recipes—giving us more potato flavor and more fluffiness, without sacrificing that airy texture.

Pommes Dauphine