Oven Baked Easy Duchess Potatoes, lovely rosettes of potato, that are crispy on the outside and so fluffy inside. Beware, one or two may not suffice, as they are absolutely exquisite and so delicious. A great side dish to any protein!
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Oven Baked Easy Duchess Potatoes, behind the scenes
These lovely morsels of goodness have definitely traveled the world. In Italy we call them Patate Duchessa. Where they actually originated was in France, the year 1746 where it was published in La Nouvelle Cuisinère Bourgeoise! It is there that they are called Pomme de Terre Duchesse, and the phrase a' la duchesse became known in French cuisine as anything that incorporates mashed potatoes and egg yolks.
You can find that wherever it is being done, variations can be found, however the base mashed potatoes and egg yolks are law. Today I am giving you our Italian take on Oven Baked Easy Duchess Potatoes. Are you curious? Well no need, let's get into the kitchen and whip up some of these luxuriously beautiful Patate Duchessa!
Ingredients for this recipe
What I like about this recipe is that it seems from the look of them that they are very complicated however on the contrary, super simple. Let's start with the ingredients:
- Russet potatoes
- Eggs
- Nutmeg
- Butter
- Half & Half cream
- Grated Parmigiano
- Fine sea salt and white pepper
Equipment needed for Oven Baked Easy Duchess Potatoes
Here is what I used from the kitchen to make these Duchess potatoes:
- Large pot for boiling potatoes
- Potato ricer
- Potato masher
- Pastry cutter
- Whisk
- Ramekins
- Small bowls
- Large bowl for mixing
- Nutmeg grater and fine cheese grater
- Spatulas
- Piping bag with large star tip
- Baking sheet
- Parchment paper
First things first
- To get the ball rolling we need to wash the potatoes, fill a large pot with water, and toss the potatoes skin and all into the pot. Bring to a boil and cook until you can pierce them with a soft knife all the way through.
- Take them out, drain, and set aside to cool.
Peel and rice
- We need to really get those potatoes fluffy. How I do that is to peel the skin off and run them through a potato ricer. If you have never seen one, look at the picture. This is the one we have. Just a little muscle and good grip, and you will have the lightest fluffiest potatoes ever.
- If you don't have a potato ricer then a masher will do.
Prep the other ingredients
I am a very organized person, so I like to have everything prepped. This is what I do:
- Grate the Parmigiano
- Cube the butter
- Mix some sea salt and white pepper
- Separate the eggs, keep the yolks and store the egg whites for perhaps some meringues, or a pavlova!
Bringing it all together
You have your potatoes riced and in a large bowl. This is what you need to do now:
- Add your yolks to the potatoes, along with the cubed butter and some freshly grated nutmeg. Use your masher or pastry cutter, and break the butter and yolks into the potatoes.
- Now use the spatula to mix it until well incorporated.
- Next add in your grated Parmigiano, and again using the spatula mix it well until evenly distributed through.
- Lastly add the half & half cream and whisk until creamy
- Place plastic wrap on top of potatoes mixture and seal all around the bowl. Place in the fridge to set up a bit.
Time to pipe the Duchess Potatoes
I love this part, anything that is creative always gets me excited. Don't be nervous, they do not all have to be perfect. Here is how to rock it:
- Cut the piping bag and place in large star tip.
- Take potato mixture out of fridge and uncover.
- Pre-heat oven to 390°F.
- Fill pastry bag with potato mixture and twist top until you have a nice pressure forming and potato starts to come out.
- Start piping rosettes making a 1 ½ inch round. Then continue going around and on top until you meet the center. Push down slightly then pull up letting go of the pressure on the bag.
- Continue this until you have used up all the potato mixture. They look beautiful already.
Into the oven you go
Almost done, just have to get them in the oven. Middle rack and very little time. Once you see those ribs turning a wonderful golden brown, these babies are done.
Some people sprinkle them with paprika before they go into the oven, it is really up to you.
Finishing touches for Oven Baked Easy Duchess Potatoes
These present so well and look beautiful stacked on a plate. I finish them with some finely chopped fresh parsley. What do you think of that? I bet you want to reach in and grab one!
If you're not, I am going for it! Wow I can just feel that crispness. Can't wait to bite in!
Pure heaven
I just love when I have potato and there is that crispness. Then nothing but luxury inside. Soft, fluffy, creamy. These are so dangerous, too easy to eat and two or three won't do.
A great accompaniment
These Oven Baked Easy Duchess Potatoes are a great accompaniment to any protein. They would be absolutely fabulous with our Saltimbocca, or Fettine alla pizzaiola, or how about a wonderful Tagliata.
Buon Appetito!
PrintOven Baked Easy Duchess Potatoes
Oven Baked Easy Duchess Potatoes, lovely rosettes of potato, that are crispy on the outside and so fluffy inside. Beware, one or two may not suffice, as they are absolutely exquisite and so delicious. A great side dish to any protein!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: serves 4 -6 people 1x
- Category: Side dish
- Method: Stovetop/oven
- Cuisine: French
Ingredients
- 3 large russet potatoes with skins on (400g)
- 2 egg yolks
- 2 tablespoons salted butter cubed
- 1 cup grated Parmigiano (50g)
- Pinch of nutmeg
- ⅛ cup half & half cream
- salt and white pepper to taste
Instructions
Potato mixture:
- Place potatoes into a large pot of water. Bring to a boil and cook for 35-40 minutes, or until you can easily pierce it with a pointed knife.
- Drain potatoes and let cool. Peel off skin then press them through a potato ricer and into a large bowl.
- Take eggs and separate the yolks from the whites. Add yolks to the potatoes and stir really well. Then add a pinch of nutmeg and the cubed butter.
- Use a pastry cutter or a potato masher to break up butter into the mixture, then with a spatula give it a good mix until well incorporated.
- Finally add the grated Parmigiano and mix until blended evenly throughout. A little seasoning of salt and white pepper and it is ready to be covered with plastic wrap, and put into the fridge for 15 minutes.
Piping:
- Take potato mixture out of the fridge and remove plastic wrap.
- Pre-heat the oven to 390° F.
- Get a large baking sheet and line with some parchment paper. Place a large star tip into your piping bag. Fill piping bag with the potato mixture and twist top to create pressure at the tip.
- Pipe mixture onto the parchment lined baking sheet forming a 1 ½ inch circle then moving up and around until you reach the center. Almost looks like a rosette.
- Continue doing these rosettes leaving space in-between them, until you have used up all the potato mixture.
- Place baking sheet into the middle rack of the oven and bake for 10 minutes or until you see a nice golden brown color form on the ribs of the rosettes.
- Take out of the oven, and place on a serving dish. Sprinkle with finely chopped parsley.
- Ready to serve.
Enjoy!
Notes
You can also sprinkle the Duchess potatoes with paprika just before they hit the oven.
If you don't have a piping bag then you can spoon the potato mixture into rounds and top with a little round of potato on top then bake.
These can be stored in an airtight container for 2 days.
To reheat them just place them on a parchment lined baking sheet and place in oven until warm again.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
susan | the wimpy vegetarian says
I would love to make these! Which piping tip did you use? Yours came out gorgeous, and I want to try to make mine look like that !
Hi Susan, I used the large star tip. Works like a charm! Send us a note on how you did and what your thoughts were tasting these beautiful morsels of delicious love! Happy Duchess potato making!
Cheers!
Megan says
Potatoes cannot get any better than when served as baked duchess. Thanks for a great recipe I will use over and over.
Megan, you are so welcome. It is always a pleasure to share such wonderful recipes and have them being made in all your homes. It definitely is a perfect go to for a side dish. I would even have these as an appetizer.
Thanks for sharing your thoughts!
Have a great week in the kitchen!
Marta says
My kiddos love Duchess potatoes but I hadn't made them in years. I served them with roasted chicken and green beans almandine and they said it was one of the fanciest meals I've made in a while. LOL!
Lol Marta, Kids are just so wonderful. I love that they felt they were fine dining. These potatoes sure give off that vibe of luxury, and kudos to you for letting your kids experience great food. Well done!
Cheers!
Ann says
These potatoes are so pretty! I have never made these before, sound delicious! I will have to give these a try!
Please do Ann, so excited for you to try them. very easy and so delicious, but beware very addictive. Plus they present so beautifully!
Thanks for checking it out!
Have a wonderful day!
Colleen says
Yes I absolutely do want to reach in and grab one! I've never made duchess potatoes but now that you've shown how easy they are I can't wait. This will be a perfect way to use up leftover mashed potatoes!
I like they way your thinking Colleen, I hate wasting any food and yes those left over mashed potatoes are perfect to make these Dutchess potatoes! Thanks a whole bunch! can't wait for you to try!
Cheers!
Anna says
Hello,
I am wondering if I can make the potato mixture the day before, and then squeeze them onto a baking sheet when I'm ready to bake them the next day? Or is it better to bake them and store them? Thank you for your help!
Hello Anna, if you choose to make the mixture and use it the next day, you may need to whip it again with a bit of cream if you see it's too dry. Then pipe into the shapes and bake. I don't recommend baking them and then reheating them. They're just better freshly baked. Let us know how you make out. Happy holidays!
Cathleen says
These potatoes are my new favourite thing to make! I am obsessed! Thanks so much for sharing, I will be making this over and over 🙂
Hi Cathleen, we are just so happy that you tried these wonderful potatoes and have fallen in love with them! Thank you for giving them a try. We so appreciate it!
Jamie says
Wow! These oven-baked Duchess potatoes just look so yummy! I totally love the crispy texture and the fluffiness inside is so great! Loved the design too!
Hi Jamie, thank you so much. These Dutchess potatoes are a great way to elevate your potato and side dish game. You have described them to a T!
Happy cooking!
Kim says
Delicious! Made these potatoes for a dinner party and everyone loved them. They looked beautiful and were so easy to make! The egg yolk really made them feel creamy and rich.
Hi Kim, that is so wonderful that you tried these. Such a lovely tasty side, and yes that yolk just richens the pot!
Thanks for trying these Duchess potatoes!
Lauren says
One of my all time favorite ways to. make potatoes! They are so pretty, but still pretty easy to make - yum!
Very well put Lauren, your so right. They seem so sophisticated but in reality really simple and so delish. Not bad to look at too!
Thanks!
Amy Liu Dong says
I love how pretty, easy, and delicious these baked potatoes are.
Every person in our house loves them!
We love hearing that a wonderful thing like these Duchess potatoes are liked by all. For us we remember all those dishes that everyone gets excited about, and these ones are up there!
Happy cooking and thanks for sharing!
Dennis says
It's been ages since I thought about duchess potatoes and your recipe was easy to make and so delicious!!
Thank you Dennis, I love when we get reminded of such delicious and beautiful things. We are so happy you made them!
Happy cooking!
Amanda Dixon says
I made these over the weekend for a small dinner party, and they were such a hit! The presentation is beautiful, and they were so wonderfully fluffy with a perfectly crisp texture.
Good on you Amanda for trying these. Such a lovely accompaniment for a lovely dinner party. Thanks a bunch for giving them a try and so happy they were a hit!
Cheers!
Mindy S says
Served this with steak and it was the perfect pairing! We love this recipe!
Hi Mindy, wow so happy you tried these. You truly paired them well with a steak! Soo so good!
Thank you so much!