Duchess potatoes in an air fryer. Super easy and ready in no time, perfect as an appetizer, side dish, or for a tasty aperitif.
Crispy on the outside and soft on the inside, they are an easy-to-make side dish that pairs well with both meat and fish main courses.
A delicious, budget-friendly side dish that requires only a few high-quality ingredients.
They are perfect for accompanying meat and fish main dishes and are a convenient solution for buffets and standing dinners because they are easy to serve and eat. The important thing is to enjoy them freshly baked while still hot.
Duchess potatoes are delicious plain but can also be enhanced with various spices, herbs, or even cold cuts or cheese.
They are delicious, cost-effective, and a great way to use up leftover boiled potatoes.
To make this dish, it’s essential to use floury white potatoes to appreciate the texture contrast between the crust and the filling, enjoying these delicious morsels while still warm.
Here are all the secrets and tips for preparing duchess potatoes.
If you don’t have an air fryer, click here for the oven version.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 184.75 (Kcal)
- Carbohydrates 15.48 (g) of which sugars 0.80 (g)
- Proteins 6.39 (g)
- Fat 11.06 (g) of which saturated 6.95 (g)of which unsaturated 4.07 (g)
- Fibers 2.09 (g)
- Sodium 526.84 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Duchess Potatoes in Air Fryer
- 21 oz potatoes (floury)
- 1.76 oz Parmesan (grated)
- 2 eggs (one whole and one yolk)
- 1.76 oz butter
- salt
- to taste nutmeg
- pepper
Tools
- Air Fryers
- Air Fryer Paper
- Potato Masher
- Pot
- Pastry Bag
Steps
Duchess Potatoes in Air Fryer
Boil the potatoes in boiling water for about 30 minutes.
(Cooking time may vary depending on the size of the potatoes. Do the fork test).
Once the potatoes are ready, peel them and pass them through a potato masher.
Gather the mashed potatoes in a bowl and form a well in the center.
Add the butter cut into pieces, salt, pepper, nutmeg, and grated Parmesan.
Mix the mixture with a wooden spoon until you get a firm and dry mixture.
Incorporate the whole egg and the slightly beaten yolk.
Mix everything well until you form a smooth and homogeneous mixture.
Place the mixture in a pastry bag with a star tip.
Place the parchment paper in the basket and form the classic shape of duchess potatoes.
To be clear, they should resemble small cookies (tree-shaped)
Space the dollops a few inches apart.
Preheat your air fryer to 392°F and bake for about 10 minutes.
Cooking times may slightly vary depending on the power of the fryer.
Your duchess potatoes will be ready as soon as they become slightly golden on the surface.
Once ready, the duchess potatoes should be golden and slightly crispy on the outside.
Enjoy your meal.
Tips
Duchess potatoes can be eaten hot.
Once ready, I recommend consuming the duchess potatoes immediately. I do not recommend preparing them in advance but working them hot in all stages of the recipe: when they cool, they become sticky!
It’s better not to heat them in the microwave to preserve their crisp crust.
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FAQ (Questions and Answers)
Can I add something to the mixture?
I kept the duchess potatoes simple, but you can enrich them with finely chopped ham or bacon, aromatic herbs, or fontina cheese!
Can I freeze them?
If you want to freeze them to have them available when you need them, place the tray with the duchess in the freezer for about 30 minutes. After this time, each duchess potato will have hardened and can be detached from the parchment paper and then placed inside suitable freezer bags. Close the bag and then store it in the freezer until you decide to consume them. At that point, you can place them on a baking sheet and cook them directly, keeping them in the oven for about 5 minutes longer than the indicated time.
