This easy Duchess Potatoes recipe by James Martin is a delicious, creamy side that’s quick to prepare and perfect for any meal. Made with simple ingredients like potatoes, nutmeg, and egg yolks, these golden, crisp-topped potato swirls bring a touch of elegance to your plate while remaining comforting and versatile.
Ingredients Needed
- 400g / 14 oz riced potatoes
- Pinch of nutmeg
- Pinch of white pepper
- Salt and black pepper, to taste
- 2 large egg yolks
How To Make Duchess Potatoes
- Preheat the oven: Preheat the oven to 200°C / 400°F.
- Warm potatoes in a pan: Place the riced potatoes in a pan over low heat until just warmed.
- Add seasonings and egg yolks: Beat in nutmeg, white pepper, salt, black pepper, and egg yolks until well combined.
- Pipe potatoes onto a baking tray: Transfer the mixture to a piping bag with a star tip. Pipe into nests or swirls on a lined baking tray.
- Bake for 10 minutes: Bake for 10 minutes or until golden and hot.
Recipe Tips
- Use starchy potatoes: Choose russet or Maris Piper for a creamy, smooth texture when riced.
- Rice while warm: Rice the potatoes while they’re still warm for the best consistency, and avoid lumps.
- Don’t overmix: Mix until combined to prevent a gummy texture after adding the egg yolks and seasoning.
- Chill before piping: For sharper shapes, chill the potato mixture briefly in the fridge before piping.
How To Store And Reheat Leftovers?
- Refrigerate: Allow any leftover Duchess Potatoes to cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Place cooled potatoes in a freezer-safe container or bag. They can be frozen for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Place the potatoes on a baking sheet and bake for about 10 minutes or until golden and heated through.
Nutrition Facts
Serving Size: 1 serving (out of 6)
- Calories: 231
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 106mg
- Sodium: 213mg
- Potassium: 603mg
- Total Carbohydrate: 32g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Boulangere Potatoes
- James Martin Vegetable Soup
- James Martin Peach Tarte Tatin
- James Martin Sourdough Bread Recipe
James Martin Duchess Potatoes
Description
This easy Duchess Potatoes recipe by James Martin is a delicious, creamy side that’s quick to prepare and perfect for any meal. Made with simple ingredients like potatoes, nutmeg, and egg yolks, these golden, crisp-topped potato swirls bring a touch of elegance to your plate while remaining comforting and versatile.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C / 400°F.
- Warm potatoes in a pan: Place the riced potatoes in a pan over low heat until just warmed.
- Add seasonings and egg yolks: Beat in nutmeg, white pepper, salt, black pepper, and egg yolks until well combined.
- Pipe potatoes onto a baking tray: Transfer the mixture to a piping bag with a star tip. Pipe into nests or swirls on a lined baking tray.
- Bake for 10 minutes: Bake for 10 minutes or until golden and hot.
Notes
- Use starchy potatoes: Choose russet or Maris Piper for a creamy, smooth texture when riced.
- Rice while warm: Rice the potatoes while they’re still warm for the best consistency, and avoid lumps.
- Don’t overmix: Mix until combined to prevent a gummy texture after adding the egg yolks and seasoning.
- Chill before piping: For sharper shapes, chill the potato mixture briefly in the fridge before piping.
James Martin Duchess Potatoes