Cuisine Noir Newsletter - Stay in the Know!

Be the first to know about the latest online and print issues of Cuisine Noir, industry updates, events and promotions as part of our cultural culinary movement.

facebook  twitter  pinterest  instagram

Chef J. Jackson: Duke Potatoes

by  Chef J. Jackson on December 21, 2015
Chef J. Jackson: Duke Potatoes

The Dukes have it…even food! The “Duke” potato is a twist on the Duchess potato using sweet potatoes.  Sweet potatoes are wonderful for roasting and fry up nicely as well. It’s an all-around kind of potato and stands up well to different seasonings and sauces which often make it a winner for things like sweet potato pie.

In this recipe, I have fashioned up a sweet and savory dish that peaks with flavors of my Tastic blended spices as well as hints of a delicious rosemary butter sauce. This is the type of dish that you can eat on its own.  These mounds of browned potatoes are light and airy enough to be a midnight snack on a cold autumn night.  They are also worth every ounce of heavy cream and butter this dish has to offer…yet it is not as heavy as you think. 

It’s rich, comfort and festive food that you will want to share with holiday dinner guests.  I guarantee it will be the potato of choice to accompany your meat dishes not just this holiday season but for months to come.

I’ll catch you in the kitchen!

 

DUKE POTATOES

INGREDIENTS

5 pounds sweet potatoes, peeled and boiled until fork tender
8 whole egg yolks
1 stick butter, softened, plus 1 tablespoon butter
2 teaspoons Tastic Sweet
1 teaspoon Tastic Original
1 ¼ cup heavy cream
1 whole egg
2 tablespoons rosemary, chopped

 

PREPARATION

1. Preheat oven to 375°F degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes or until slightly dried on the surface.

2. Remove the potatoes from the oven and process potatoes through a ricer. Allow to cool in a bowl for about 5 minutes.

3. Add egg yolks, butter, Tastic Sweet, Tastic Original and ¾ cup cream. Stir with a rubber spatula to combine.

4. Put potatoes in a large pastry bag and pipe through a large star tip in a circular/upward motion.

5. Make an egg wash by mixing 1 egg with ½ cup heavy cream. Lightly brush the piped potatoes with egg wash (see tip below).

6. Bake at 375°F degrees until golden brown around the edges.

7. In a small saucepan, melt butter with rosemary until light brown.  Lightly brush or pour butter over potatoes and serve.

 

TIP

Chilling the piped potatoes for 30 minutes will help.

 

Tastic spices are available online at http://www.chefjjackson.com/shop. Now through January 2, save 15% off on all orders when you mention the promo code cuisinenoir15 from our Holiday Gift Guide.

For more great recipes by chef J Jackson, visit our Simple Gourmet at Home and visit his website at www.entreemetropolitan.com. You can also follow him on Facebook, Twitter, and Instagram.

Comments

Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictyly prohibited without written permission from V. Sheree Publishing, LLC. Violators will be prosecuted to the full extent of the law. Trademark pending.