Marquispotatoes Recipes

MARQUIS POTATOES

Steps:

• Preheat oven to 400˚F. Line two baking sheets with parchment or a silicone liner.
• Peel the potatoes and cut into 1 inch pieces. Place in a saucepan and cover with water. Bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain and transfer the potatoes to a large bowl.
• Mash the potatoes until completely smooth using a potato ricer or masher. Fold in the egg yolks, one at a time, while the potatoes are still warm. Fold in the softened butter and cream. Season to taste with about 3/4 teaspoon salt and pinches of freshly ground black pepper and nutmeg.
• Transfer the creamy potatoes to a large piping bag fitted with a 1/2 inch star tip. Pipe a small round, enclosed circle of potato about 2 inches wide on the prepared baking sheet. Around the edge of the circle, pipe 3 layers tall, leaving a cavity in the center. Repeat with the remaining potato mixture to make about 20 Marquis Potatoes.
• Bake the potatoes in the preheated oven until the tops are golden, about 20 minutes, rotating the baking sheets around the 10 minute mark.
• Once golden, transfer the baked Marquis Potatoes to a serving platter using a spatula. Serve immediately with desired sauce.
• In a large saucepan, melt the butter over medium heat.
• Add the sliced shallot and cook, stirring occasionally, until softened. Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
• Add the chopped roma tomatoes and cook, stirring occasionally, until the tomatoes are starting to break down to create a sauce, but still holding some of their shape, 20-30 minutes. Stir in the chopped parsley and season to taste with salt and pepper.
• Spoon the sauce into the cavities of the cooked Marquis Potatoes and serve immediately.

MARQUIS POTATOES

Steps:

• Peel and cut potatoes into small chunks Boil in salted water till fork tender Meanwhile, heat oil in a saucepan Add green onions and saute 30 seconds Add tomatoes and saute about 10 minutes or until moisture has evaporated Set aside.
• Drain potatoes and cool for just a bit.
• Turn on broiler Grease baking sheet Mash potatoes with 2 egg yolks, butter and milk.
• Season with salt and pepper Spoon potatoes onto pan into six little nests with indentions in the center.
• To make this fancy, use a pastry bag with a large star tip.
• Beat remaining egg with water and brush over potatoes.
• Broil 5 minutes or until golden brown.
• Spoon tomato mixture into potatoes, sprinkle with parsley and serve.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
• In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
• Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
• Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
• In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
• Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.

QUICK ROASTED POTATOES - READY IN 20 MINUTES!

Steps:

• Bring a medium-sized pot of lightly salted water to a boil.
• Cut each potato into chunks (small potatoes in half, medium potatoes into 4 chunks and very large ones into 6). Skip this step if you're using baby potatoes.
• Place the potatoes into the boiling water and cook for 5-7 minutes, until they're just tender.
• Heat the oven to 200°C, 180°C fan, gas 7, and place a baking tray or a baking dish inside to heat up for a couple of minutes.
• Drain the potatoes and transfer them into the hot baking dish. Season with extra-virgin olive oil, garlic, rosemary, sea salt and black pepper, and spread out the potatoes in a nice even layer.
• Transfer the potatoes into the oven and bake for 10-15 minutes, until crispy and golden. Halfway through cooking time, remove the pan from the oven, and flip the potatoes on the other side.
• Remove the baking tray from the oven, sprinkle the potatoes with extra sea salt and pepper if you like, and let them rest for 5 more minutes before serving.