Pommes Dauphine

1 pound (455g) russet potatoes (about 2 medium potatoes), peeled and cut into ¾-inch cubes

2 quarts (1.9L) cold water

2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight

2 tablespoons (28g) unsalted butter, melted

Freshly ground black pepper

½ recipe Choux Pastry (made with equal parts milk and water), transferred to a small bowl with plastic wrap pressed directly against the choux’s surface (see note)

2 quarts (1.9L) vegetable oil, for frying

Directions at seriouseats.com

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