Dutch Potatoes Recipes

DUTCH POTATOES

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

DUCHESS POTATOES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
• Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
• Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
• Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
• Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
• Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
• Bake until golden brown around the edges. Serve on a pretty platter!

DUTCH OVEN POTATOES

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes.
• Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.

THE ALL TIME FAVORITE DUTCH OVEN POTATOES

Steps:

• Keep potatoes covered with salt water until ready to use or they turn dark and loose much of their appeal.
• Place bacon in the bottom of the dutch oven, enough to make 1/8 inch in oven. Brown bacon in preheated oven with or without the lid on; If it's windy, or many people moving around - it's safer with the lid on.
• Add onions, and cook until transparent.
• Place potatoes in oven a layer at a time, seasoning as you go - Go easy on the salt because of the bacon.
• When all potatoes are in stir thoroughly so seasoning and bacon and grease are well distributed throughout.
• Place lid on oven and cover with coals.
• Beginners be careful, and inspect often - Some cooks say stir at each inspection, thus insuring the bottom isn't burning - Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone - If I'm doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to.
• check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes).
• *my advice - go easy with the coals when you are beginning. Keep them well dispensed on the bottom of the oven and the top. Use your "tool" to turn the dutch oven around on the coals often and move the top around a bit to keep the temperature inside even*.

DUTCH POTATOES

Steps:

• In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
• Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
• Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
• In a small mixing bowl, mash potatoes and carrots.
• Beat in sauteed onion, sour cream and salt.
• Sprinkle with chives.

DUCHESS POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
• Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
• Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
• Bake the potatoes for 15-20 mins until golden-brown and crisp.