French Duchesse Potatoes with Sun-Dried Tomatoes
Elevate your dinner with these French-style duchess potatoes, piped swirls of mashed potato adding a touch of haute cuisine but also easy to make.
Servings: 4 servings
Ingredients
- 800 g white floury potatoes
- 2 heaped tablespoons sun dried tomato paste
- 30 g butter
- Salt and pepper
- You will need a large piping bag with a wide star nozzle.
Instructions
- Preheat the oven to 200c / gas mark 6.
- Fill a large pan to halfway with water and bring up to the boil.
- Meanwhile peel the potatoes and chop into large chunks.
- Boil the potatoes until soft - around 15 minutes - then drain and return to the pan.
- Add the sun dried tomato paste and butter and mash thoroughly until smooth with even colour.
- Fill the piping bag with the potato mix. On a large baking sheet lined with non stick baking paper, pipe 8cm wide rosettes of potato in rows.
- Bake for 15 minutes until gold and crisp. When they're done you should be able to lift them from the paper without damaging them.
- Serve immediately. Alternatively, you could freeze the unbaked potato rosettes to bake a few at a time as required.