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Oven Baked Easy Duchess Potatoes-platter from top

Oven 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!

  • Total Time: 1 hour
  • Yield: serves 4 -6 people 1x


  • 3 large russet potatoes with skins on (400g)
  • 2 egg yolks
  • 2 tablespoons salted butter cubed
  • 1 cup grated Parmigiano (50g)
  • Pinch of nutmeg
  • 1/8 cup half & half cream
  • salt and white pepper to taste


Potato mixture:

  1. 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.
  2. Drain potatoes and let cool. Peel off skin then press them through a potato ricer and into a large bowl.
  3. 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.
  4. 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.
  5. 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.


  1. Take potato mixture out of the fridge and remove plastic wrap.
  2. Pre-heat the oven to 390° F.
  3. 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.
  4. Pipe mixture onto the parchment lined baking sheet forming a 1 1/2 inch circle then moving up and around until you reach the center. Almost looks like a rosette.
  5. Continue doing these rosettes leaving space in-between them, until you have used up all the potato mixture.
  6. 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.
  7. Take out of the oven, and place on a serving dish. Sprinkle with finely chopped parsley.
  8. Ready to serve.



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.

  • Author: Loreto Sugarlovespices
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Side dish
  • Method: Stovetop/oven
  • Cuisine: French

Keywords: Pomme Duchess, russet potatoes, duchess potatoes, nutmeg, side dish, classic French cooking, Parmigiano, butter, Potato lover,

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