Potato Bake

Check out this very adaptable Potato Bake Recipe here.


Duchess Potatoes

Duchess Potatoes


400g desiree potatoes, peeled, roughly chopped
1 egg yolk
50g butter, melted

1. Preheat over to 220C/200C fan-forced. Grease a large baking tray. Line with baking paper.
2. Place potato in a saucepan. Cover with cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain. Transfer to a bowl. Mash. Using a large metal spoon, press potato through a fine sieve into a bowl. Add egg yolk and half the butter. Season with salt and pepper. Stir to combine.
3. Spoon mixture into a piping bag fitted with a 2cm fluted nozzle. Pipe sixteen 3cm rosettes onto prepared tray.
4. Drizzle remaining butter over potato. Bake for 20 to 25 minutes or until lightly browned. Serve.