Let’s prepare together the duchess potatoes: the pommes duchesse typical of French cuisine. The first historical references of this recipe date back to the 19th century, when they began to be considered as the side dish of the upper-middle class who elevated potatoes from peasant food to an integral part of French cuisine. The potato side dish is easy and quick to prepare, perfect for accompanying many meat or fish mains. If you’re thinking of organizing a family dinner or with friends, note down this recipe!
Crispy on the outside and soft on the inside, with the unmistakable aroma of butter and nutmeg. This vegetarian recipe is among the most known in the world, both for their super recognizable appearance and for the ease of preparation.
With my recipe we will obtain about 30 duchess potatoes, all in less than an hour, between boiling and baking. We will use classic yellow potatoes, with mealy flesh, even though the typical French recipe requires the use of red potatoes. And you, have you ever tried the double-cooked potatoes, aesthetically similar to pointed choux pastries because they are prepared using a pastry bag, and smell of butter and nutmeg?
I had tasted this side dish during my last trip to Paris last year and I absolutely wanted to try making homemade duchess potatoes. So, a few mornings ago, I finally decided. I bought the potatoes, the butter, the eggs and added salt, pepper and nutmeg, which are never missing in my house. I absolutely had to prepare the duchess potatoes, photograph them and then share them with you here on my recipe blog. I also made a short video to show you the main steps of the recipe of the French pommes duchesse.
Below I leave you other recipes you can prepare with potatoes: from the collection of potato recipes, where they are divided by categories, to those recommended by me because they are my favorites. From fried potato and cheese balls to potato, scamorza, and ham towers. From the classic and timeless rosemary roasted potatoes to the parsley and garlic potatoes that I adore.
I remind you that I’ll be waiting for you every morning in the Facebook group and fan page of “Le Ricette di Bea” with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 30 Pieces
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All Seasons
- Energy 29.90 (Kcal)
- Carbohydrates 2.85 (g) of which sugars 0.15 (g)
- Proteins 0.60 (g)
- Fat 1.83 (g) of which saturated 1.08 (g)of which unsaturated 0.74 (g)
- Fibers 0.35 (g)
- Sodium 14.17 (mg)
Indicative values for a portion of 1 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 to Prepare Duchess Potatoes
- 1.1 lbs potatoes (preferably red potatoes)
- 3.5 oz butter (in my case lactose-free)
- 2 egg yolks
- 1 pinch salt
- 1 pinch pepper
- to taste nutmeg
Optional: 50 grams of grated cheese of your choice to add more taste and flavor to this oven potato side dish. If you don’t like nutmeg, don’t add it, but know that in the typical French recipe it is used in generous quantities.
First two tips: the butter must be softened at room temperature and not melted in a double boiler. The egg yolks should only be added when the mashed potatoes are slightly warm, otherwise, you risk them solidifying into a sort of omelette in the bowl.
Tools for Preparing Duchess Potatoes
- 1 Pot
- 1 Fork
- 1 Bowl
- 1 Pastry Bag
- 1 Spatula
- 1 Cutting Board
- 1 Knife
- 1 Stove
- 1 Oven
- 2 Baking Sheet
- 2 Parchment Paper
- 1 Small Bowl
- 1 Peeler
- 1 Colander
This time the list of useful tools to make this recipe is longer than the list of ingredients needed to prepare it.
Recipe Steps: Duchess Potatoes, Typical French Side Dish
I start the preparation by taking the portion of butter and placing it in a small bowl at room temperature on the kitchen counter. I pour a generous amount of water into a pot which I place on the stove over medium-high heat so that it can come to a boil. I add a pinch of salt. Then I turn to the potatoes: I wash and pat the skin dry, then easily peel them with a peeler.
I then place the potatoes on a wooden cutting board and with a knife I first cut them into slices and then into rather small cubes, so that the cooking is shorter and more even. When the water comes to a boil, I can proceed. I pour the potato chunks into the water and let them cook for 10 to 12 minutes. Then I take a colander or a nice large strainer and drain the potatoes well, so there’s not too much water left for the next phase of preparation.
It’s time to turn on the oven, static mode, at 375 degrees F. I then transfer the potatoes into a bowl and with a fork, or a potato masher, I mash them well. I add salt, pepper, and nutmeg. I then add the butter which is now softened. I continue working with the fork. Only when the potatoes are slightly warm can I add the two egg yolks. I work until I get a nice cream. Now I transfer it into the pastry bag with a large star tip, to make it easier to create the duchess potatoes.
I arrange on the work surface the two baking sheets and place a parchment paper sheet on the bottom. I then start creating the duchess potatoes, about 16 grams each, well spaced apart to maintain their shape during cooking. I put the two trays in the oven and let them bake for about 30 minutes. The potatoes should become beautifully golden and crispy on the outside and soft on the inside.
Once ready, I can serve them at the table, perhaps with a cheese cream or a berry sauce. I served them with some delicious and cheesy saltimbocca alla romana, to which I added some emmentaler cheese chunks.
I can only wish you bon appétit and remind you that I’ll be waiting for you here every day on my blog with many easy, quick, and delicious recipes like this one!
Tips, Storage, and Variations of the Recipe: Duchess Potatoes, French Side Dish
Tips and variations for best making this recipe: as mentioned earlier, the butter should not be melted in a double boiler but softened at room temperature. Drain the potatoes well before proceeding with the recipe, so that there is not too much water and the duchess does not become soggy during cooking. The potatoes should be warm before adding the eggs. If you wish, you can add a nice sprinkle of grated cheese. If you don’t like nutmeg, you can skip adding it.
Storage of Duchess Potatoes: you can store the duchess potatoes in a container with a lid in the refrigerator for a couple of days. You will then need to preheat the oven well to 350 degrees F and heat them for 5-6 minutes. If you choose to store the potatoes in the freezer, you will need to adopt a different preparation technique. First, you should not bake the potatoes in the oven immediately. You will need to shape them with the pastry bag, always place them on parchment paper but on smaller plates or baking sheets that allow you to place everything in the freezer. Then, once frozen, more or less the following morning, you can transfer the duchess potatoes into containers with a lid and freeze them for up to almost a month. When you decide to serve this side dish, you can preheat the oven, always to 375 degrees F in static mode, and then arrange the duchess potatoes on the baking sheets. Always use parchment paper, and let them bake for 30 minutes.
