The green parts of the green onions are more tender and delicate, with a milder, fresher and more herbaceous taste than the white parts. Perfect for garnishing the dip without overwhelming the flavour.
It is important to use russet potatoes for this recipe because their higher starch content, compared to yellow-fleshed potatoes, produces a firmer dough that is ideal for piping out neat logs. Their texture also allows the logs to brown nicely on the outside as they cook, while staying soft and fluffy on the inside.
Once the dauphine potatoes have cooled, freeze them on a baking sheet, then transfer them to an airtight container. They will keep for 3 months in the freezer. Reheat them on a baking sheet in an oven preheated to 400°F (200°C) for 10 minutes or until crispy, turning them over halfway through cooking.
