Duchesse Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 2 g |
Preparation steps
Step 1:
Peel potatoes and boil in a pot of salted boiling water for about 25 minutes until done. Drain and let cool.
Then press potatoes through a potato ricer into a pot and mix with melted butter. Add egg and Parmesan, mix and season with salt and nutmeg.
Step 2:
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper. With two tablespoons, scoop portions from potato mixture and place on the prepared baking sheet. Continue process until all potato mixture is on the baking sheet. Moisten hands with cold water and potato scoops into balls. Again place on the baking sheet and lightly press down on each with a spoon.
Step 3:
Use a fork to press a pattern into the duchess potatoes.
Step 4:
Sprinkle each potato scoop with some paprika and bake in the preheated oven for about 10 minutes until golden brown. Arrange on a platter and serve immediately.
