With the duchess potatoes recipe (pommes duchesse), you get a very scenic French side dish.
Their characteristic is the helical shape, which is created with the help of a piping bag and a decorative nozzle.
This gives them an elegant appearance and makes them ideal for adding even more beauty to the presentation of the dishes they accompany.
These pretty dollops are also very tasty, and since they are really easy to make, you can try your hand at this preparation without hesitation.
For Sunday invitations or holiday lunches or dinners, you can impress your guests with these small golden delights.
“Duchess potatoes,” or “duchess potatoes” as many know them, have a crispy crust on the outside while their inside is soft and full of flavor.
They are excellent side dishes, suitable for accompanying almost all main courses and enhancing them in the best possible way, but if desired, they can also be served as appetizers or among aperitifs.
With the duchess potatoes recipe (pommes duchesse), you get a very scenic French side dish.
Their characteristic is the helical shape, which is created with the help of a piping bag and a decorative nozzle.
This gives them an elegant appearance and makes them ideal for adding even more beauty to the presentation of the dishes they accompany.
These pretty dollops are also very tasty, and since they are really easy to make, you can try your hand at this preparation without hesitation.
For Sunday invitations or holiday lunches or dinners, you can impress your guests with these small golden delights.
“Duchess potatoes,” or “duchess potatoes” as many know them, have a crispy crust on the outside while their inside is soft and full of flavor.
They are excellent side dishes, suitable for accompanying almost all main courses and enhancing them in the best possible way, but if desired, they can also be served as appetizers or among aperitifs.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 133.91 (Kcal)
- Carbohydrates 11.01 (g) of which sugars 0.58 (g)
- Proteins 4.02 (g)
- Fat 8.35 (g) of which saturated 5.15 (g)of which unsaturated 3.19 (g)
- Fibers 1.35 (g)
- Sodium 43.10 (mg)
Indicative values for a portion of 63 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
- 1.1 lbs potatoes (starchy)
- 3.5 tbsp butter
- 2 egg yolks
- 0.5 cup grated Parmesan cheese (or grated Grana Padano)
- to taste nutmeg
- to taste black pepper
Tools
- Potato Ricer
- Piping Bag
- 1 Star Nozzle large
- Baking Tray oven
Steps
To prepare the duchess potatoes, start by cooking the indicated amount of potatoes with the skin on.
Cut the butter into small cubes and leave it out of the fridge until we use it.
When cooked, pass the hot potatoes through the potato ricer, then immediately add the butter, the seasonings, the grated Parmesan or Grana Padano, and the 2 egg yolks.
Stir with a spatula or wooden spoon to combine.
Attach the star nozzle to the piping bag and open the pocket by securing it (as in the photo) inside a tall glass. This way it will be easy to fill it with the mixture.
Line the baking tray with parchment paper, but first grease the pan with butter to keep the paper in place.
Create the typical shapes of duchess potatoes with a base diameter of about 1.5 inches or slightly more.
It may happen that the piping bag nozzle gets clogged due to harder parts present in the potatoes (for example, a beginning sprout that managed to escape the potato ricer), which will prevent the smooth flow of the mixture.
In this case, it will be simple to clear the nozzle from the piece that blocked it with a toothpick or skewer stick.
Drop the just-shaped duchess potatoes directly onto the lined baking tray, spacing them just slightly apart.
Bake at 356°F (180°C) in a preheated static oven on the middle shelf for about 15 minutes.
The duchess potatoes are now ready.
In the fridge, well sealed in an airtight container, for a couple of days. Reheat them in the oven before consuming to renew their goodness.
In the fridge, well sealed in an airtight container, for a couple of days. Reheat them in the oven before consuming to renew their goodness.
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