Wednesday, 8 October 2014

Duchess Potatoes..with a twist!

I have just returned from a heavenly retreat in placid hills of Kumaon. Long vacations are always rejuvenating! Especially if they are with your loved ones. Its so much of a joy to share pleasure moments with your folks. Uninterrupted chats on long drive, stopping by a breathtaking view & posing for some random shots and for sure, needless to say, the debates over food menu when stopped off at roadside restaurant for a scrumptious family meal. Aahh!! Sounds so amazing. Infact just a thought of it is so reinvigorating! There's a wonderful quote which truly reflects my idea of vacation. 

There’s nothing quite like big, family style dinners filled with good wine and conversation - Anonymous

Well, my idea of a true vacation is incomplete if it has no good food memories. I hail from a family of foodies and fortunately have been married to a true epicure who as well descends from a family of gluttons...We talk, breathe, cook, eat and just loooooove food. Period. Nothing else can dare to take precedence whens its FOOD on our mind.

So, vacations, gets you near to the Family, Food and Nature. Blissss! But to be honest its the time when i sincerely miss my Kitchen. So today, when i got back, i had this urge to dream up a delicious snacker, 'Duchess Potatoes'.. and it certainly gave a kick start to my day.

Potatoes, are unanimously, everyone's favorite. We Indians have this unusual practice of including these lovelies in most of our dishes. Reflects our love for them in true sense. Today, some potatoes in my kitchen got lucky to be a part of my culinary province, in a rather special way. 


3 big potatoes
1 egg yolk
2 tablespoon butter
1/2 tsp carrom seeds
1 or 2 finely chopped green chillies
Plenty of freshly ground pepper
1 whole egg (for the egg wash)
Chopped spring onions for garnish

Steps to Follow:-

1. Boil the potatoes in a pressure cooker upto 3-4 whistles.
2. Once soft and pliable, drain the potatoes and set aside to cool slightly.
3. Once the potatoes are no longer hot to the touch, peel of the skin and mash them ensuring there are no lumps or any uncooked hard piece.
4. Add the egg yolk, butter, carrom seeds, salt, pepper and green chillies and vigorously mash again.
5. Preheat the oven to 190 degree celcius and line a baking tray with parchment paper (do not grease).
6. Put the mashed potatoes in a piping bag fitted with a large star nozzle.
7. Pipe the potatoes into 3 inch round fancy circles on the parchment paper.(Just like you do it while icing a cake or cupcakes)
8. Once all the potato mix has been piped, refrigerate for upto 60 mins, wrapped in a cling foil.
9. After an hour, whisk the whole egg with a fork and gently brush over the potatoes
10. Bake the potatoes for 25-30 minutes at 190 degree celsius or until you see them browning along the ridges.  
11. Remove from oven, garnish with chopped spring onions and serve immediately with your choice of tangy spicy dip

I served my Duchess potatoes with a spicy Harissa dip as it best complimented the simplicity of the delicacy. The recipe for the dip can be found here

So here's toast to the much cherished food memories and good times spent with our dear ones. 


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