Duchess Potatoes - Easiest Fancy Potato Trick Ever
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Date: 2022-12-24
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Comments and reviews: 14
The
I have an idea for the dish presentation: Make some little upper bodies to stick on top of the second set of potatoes to make them look like ladies in ballgowns. If you're ambitious and have the skills, you can carve them out of some vegetable. Personally, I'd just 3D print them, paint them up, and seal them with some lacquer to make sure they're food safe.
Edit: actually, you could just use a Barbie torso.
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I have an idea for the dish presentation: Make some little upper bodies to stick on top of the second set of potatoes to make them look like ladies in ballgowns. If you're ambitious and have the skills, you can carve them out of some vegetable. Personally, I'd just 3D print them, paint them up, and seal them with some lacquer to make sure they're food safe.
Edit: actually, you could just use a Barbie torso.
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Earthy
Merry Christmas-Happy New Year-Happy Holidays to you Chef John! A local Chef named Jim at at our local cooking store 'Chef Central' had showed me several years ago how to make Duchess potatoes during an in store cooking demo & I got to taste test them, fancy perfect for Holidays! Sadly Jim retired & the store moved & just isn't the same. all good things must come to an end I suppose.
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Merry Christmas-Happy New Year-Happy Holidays to you Chef John! A local Chef named Jim at at our local cooking store 'Chef Central' had showed me several years ago how to make Duchess potatoes during an in store cooking demo & I got to taste test them, fancy perfect for Holidays! Sadly Jim retired & the store moved & just isn't the same. all good things must come to an end I suppose.
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Eric
In London, I would flake 1. 5 to Mrs the recipe and pipe the extra 1/2in fancy baroque curls as a border on my pewter serving platter, place it in the oven to brown, then serve my roast on it. Those bits off the platter were always my favorites with a bite of roast, some Yorkshire pudding, and onion gravy! This recipe is far better than mine (my guests could taste my nutmeg.
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In London, I would flake 1. 5 to Mrs the recipe and pipe the extra 1/2in fancy baroque curls as a border on my pewter serving platter, place it in the oven to brown, then serve my roast on it. Those bits off the platter were always my favorites with a bite of roast, some Yorkshire pudding, and onion gravy! This recipe is far better than mine (my guests could taste my nutmeg.
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Kim
I made duchess potatoes a while back for one of those cook-ahead strategies - I read where they freeze well because the lecithin in the egg yolks stabilizes the potatoes somehow. it did work - they thawed & reheated beautifully. But LOL I didn't make fancy shapes like these (though now I wish I had. Thanks Chef John!
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I made duchess potatoes a while back for one of those cook-ahead strategies - I read where they freeze well because the lecithin in the egg yolks stabilizes the potatoes somehow. it did work - they thawed & reheated beautifully. But LOL I didn't make fancy shapes like these (though now I wish I had. Thanks Chef John!
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Karachi
An alternative is to have Jerusalem artichokes and black radish baked in safflower oil.
A proper diet is one that eliminates sugar, grains, fish, egg, meat, dairy, soy, nightshades, brassicas, cucurbits, and alliums.
This has potatoes and cayenne (nightshade, butter/cream, egg, and excess salt.
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An alternative is to have Jerusalem artichokes and black radish baked in safflower oil.
A proper diet is one that eliminates sugar, grains, fish, egg, meat, dairy, soy, nightshades, brassicas, cucurbits, and alliums.
This has potatoes and cayenne (nightshade, butter/cream, egg, and excess salt.
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Daniel
These are pretty standard fare here in Belgium for any sort of fancy dinner. They even sell them frozen at the supermarket. Typically much smaller than these though! I guess the larger surface area per serving size gives more fork-don't-lie crunch; )
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These are pretty standard fare here in Belgium for any sort of fancy dinner. They even sell them frozen at the supermarket. Typically much smaller than these though! I guess the larger surface area per serving size gives more fork-don't-lie crunch; )
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Michael
The worst part of watching Chef John s video recipes is that he gets to eat all of this delicious food before we do.
First we must salivate while watching the the video before heading into the kitchen to recreate these amazing dishes.
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The worst part of watching Chef John s video recipes is that he gets to eat all of this delicious food before we do.
First we must salivate while watching the the video before heading into the kitchen to recreate these amazing dishes.
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Ace
I know that the puffs are irregularly spaced to allow air circulation so they brown evenly. The one time I saw these served in a restaurant, there was one long very leafy stem of rosemary standing up in the middle of each mound of potatoes.
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I know that the puffs are irregularly spaced to allow air circulation so they brown evenly. The one time I saw these served in a restaurant, there was one long very leafy stem of rosemary standing up in the middle of each mound of potatoes.
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Marialla
A potato ricer makes this so easy! I use mine every time I make mashed potatoes. Not everyone has one, and yes hand mashing works, but a ricer is not expensive and does its one job PERFECTLY and I highly recommend them for anyone.
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A potato ricer makes this so easy! I use mine every time I make mashed potatoes. Not everyone has one, and yes hand mashing works, but a ricer is not expensive and does its one job PERFECTLY and I highly recommend them for anyone.
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dominik1023
You know, 90% of people who viewed this video probably wanted to know how you did that rose pattern with the potatoes, which you did not show. Love the inflections as you explain. Wonder if you talk to everyone this way.
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You know, 90% of people who viewed this video probably wanted to know how you did that rose pattern with the potatoes, which you did not show. Love the inflections as you explain. Wonder if you talk to everyone this way.
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Gary
I was hoping for a new paring knife technique in place of the pastry bag. I wonder if the 'apple rose' technique, with thin potato slices (uncooked) set upright in a muffin tin or small ramekins might work.
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I was hoping for a new paring knife technique in place of the pastry bag. I wonder if the 'apple rose' technique, with thin potato slices (uncooked) set upright in a muffin tin or small ramekins might work.
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Shawn
Chef John, that was the first item I learned the California Culinary Academy the old German Embassy there in the City!
Been a minute.
Thx, 4 bringing back some Great memories I had in S. F
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Chef John, that was the first item I learned the California Culinary Academy the old German Embassy there in the City!
Been a minute.
Thx, 4 bringing back some Great memories I had in S. F
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Ron
After the prime rib gravy and roast recipes, I just knew Chef John would do the Duchess potatoes before Christmas too! He's been teasing it all along. I'm doing all three for Christmas Day dinner!
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After the prime rib gravy and roast recipes, I just knew Chef John would do the Duchess potatoes before Christmas too! He's been teasing it all along. I'm doing all three for Christmas Day dinner!
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Ay eg l
Dear Chef John, thank You very much for Your recipes all the year long. We are looking forward for more delicious recipes. Merry Christmas and happy new years ahead. Greetings from Turkey.
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Dear Chef John, thank You very much for Your recipes all the year long. We are looking forward for more delicious recipes. Merry Christmas and happy new years ahead. Greetings from Turkey.
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