Duchess potatoes are delicious, chic, very easy, suitable for buffets, as an appetizer or as a tasty side dish for meat and fish. They can be customized to your tastes, enriched with the spices we like most, and can be prepared well in advance, as they are best enjoyed cold. It’s a recipe that does not contain gluten and is also useful for using up leftover boiled potatoes.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 1 Minute
- Cooking time: 15 Minutes
- Portions: 35
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 13 oz potatoes (raw or boiled)
- 1 medium egg yolk
- to taste fine salt
- 2 tbsp table cheese (grated)
- 2 leaves sage
- to taste rosemary (finely chopped)
- to taste ground black pepper
- 1 pinch turmeric powder
Steps
Some tips before starting.
The suggested spices can be partially or completely substituted with whatever you like or already have at home.
Two sage leaves may seem few, but their scent and aroma are strong and pungent; using too much could produce an unpleasant final result.
I usually like to pair sage with rosemary. For this recipe you only need about ten fresh or dried needles to chop, or the tip of a teaspoon of dried powdered rosemary.
The ingredients in this recipe are calibrated on the weight of the boiled potatoes I used. If you use a smaller or larger weight of potatoes, add the yolk(s) little by little to avoid ending up with a mixture that is too soft and unmanageable.
Preparation of the duchess potatoes
Peel the boiled potatoes, pass them through a potato ricer and let them cool in a bowl for about 30 minutes.
When they are cold, add all the other ingredients and mix to distribute them evenly. The resulting mixture will be soft but hold its shape.
Line a baking sheet with parchment paper.
Prepare a pastry bag fitted with a star tip, open or closed depending on the shape you want to give, fill it and pipe out the duchess potatoes by squeezing small rosettes of the mixture onto the parchment paper.Press down the tips of the rosettes with the tip of your fingers to prevent them from burning during baking (if heat comes from both top and bottom or if the grill is used to add extra color).
Cover the tray with plastic wrap, transfer it to the fridge on the lowest shelf and leave for one hour.
After one hour, preheat the oven to 392°F.
Bake the duchess potatoes on the middle rack in the hot oven for about 10/15 minutes, depending on your oven.
The duchess potatoes are ready when they turn golden and come off the parchment easily, so I always recommend keeping an eye on them.
Once cooked, remove them from the oven and let them cool without touching them as they will be very, very soft. Only when they are cold can you transfer them to a serving tray or plate.
