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Classic Duchess Potatoes | Oven-Baked

Name: Classic Duchess Potatoes | Oven-Baked
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 800 g floury potatoes; 50 g unsalted butter; 3 pcs free-range eggs, size M; 1 pinch ground nutmeg; 1 tsp fine salt; 1 pinch ground black pepper

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45 min

Quick

Gurkerl Küche

Feine Herzoginnen-Erdäpfel (Pommes Duchesse) sind der Inbegriff festlicher österreichischer Beilagen-Klassiker. Aus samtigem Erdäpfelpüree mit Eidotter, feiner Teebutter und einem Hauch Muskatnuss aufgespritzt und im Backrohr goldbraun gebacken – außen zart knusprig, innen herrlich flaumig.

Ingredients

Price per portion:€ 1.99

Potato mixture

Floury potatoes 800 g Kartoffeln, mehligkochend

Refining & seasoning

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Unsalted butter 50 g Butter ungesalzen

Free-range eggs M 3 Stk Eier Freilandhaltung M

Ground nutmeg 1 Prise Muskatnuss gemahlen

You probably have at home

Fine salt 1 TL Salz fein

Ground black pepper 1 Prise Pfeffer schwarz gemahlen

Preparation method

Preparation & boiling potatoes

Thoroughly peel the floury potatoes, cut them into even pieces, and boil in lightly salted water for about 20 minutes until tender.

Drain the cooking water completely and let the potatoes steam dry briefly in the warm pot so that excess moisture evaporates. Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.

Preparing the mixture & piping

Press the hot potatoes through a potato ricer while still steaming. Stir in the softened butter until completely melted. Separate two of the eggs; stir the two egg yolks along with a pinch of grated nutmeg, salt, and some black pepper into the mixture until a velvety, shape-retaining purée is formed.

Chef's tip

For especially stable rosettes, it is important to let the potatoes steam dry thoroughly after boiling. Too much moisture will cause the mixture to spread while baking in the oven.

If you like, you can sprinkle the tips with a little finely grated mountain cheese before baking – this adds an extra savoury crust.