MARQUIS POTATOES
Marquis Potatoes transform the potato into a fancy finger food perfect for entertaining! Creamy mashed potatoes are piped in layers and baked until golden.
Provided by Isabel Laessig
Categories Side Dish
Time 1h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 392 kcal, Carbohydrate 37 g, Protein 8 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 251 mg, Sodium 30 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MARZIPAN POTATOES
Marzipan potatoes are a classic Christmastime treat in Germany, called Marzipankartoffeln. They are easy to make from homemade marzipan and are gluten free. Marzipan potatoes should be stored in an airtight container and will keep in a cool place for a month.
Provided by sophia
Categories World Cuisine Recipes European German
Time 8h25m
Yield 36
Number Of Ingredients 5
Steps:
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
- Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
- Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 16.6 g, Fat 6.5 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 0.3 mg, Sugar 14.3 g
DUCHESS POTATOES
Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.
Provided by Howard
Categories Side Dish Potato Side Dish Recipes
Time 2h13m
Yield 8
Number Of Ingredients 8
Steps:
- Prepare a piping bag with large open star tip.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
- Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
- Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
- Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
- Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 20.7 g, Cholesterol 90.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 538.7 mg, Sugar 0.1 g
MARQUIS POTATOES
After responding to Pam's recipe request at Zaar, I found this on the 24hourmom.com website. It sounds delicious and I hope it was what Pam was looking for!!! I suspect that since Pam's was on a buffet, all the ingredients were just mixed together, not made into nests as this recipe calls for. I also guessed on the prep/cooking time.
Provided by Bobtail
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200.6, Fat 6.9, SaturatedFat 2.6, Cholesterol 100.9, Sodium 36.4, Carbohydrate 30.7, Fiber 4.4, Sugar 3.4, Protein 5.4
FETA POTATOES
I created this recipe based on flavors I love. Its easy, 5 ingredients, one dish. I sometimes make it into a meal by adding sliced kelbasa. I use Athenos garlic feta. You can substitute 1 cup cream and 1 cup milk for half and half.
Provided by Dawnab
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- combine all ingredients in a 9 x 13 pan.
- bake for 20 minutes, stir once, bake another 20 minutes.
Nutrition Facts : Calories 264.3, Fat 14.1, SaturatedFat 7.8, Cholesterol 43.6, Sodium 448.4, Carbohydrate 26, Fiber 1.8, Sugar 0.9, Protein 9.4
PARMENTIER POTATOES
Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it's easy to make
Provided by Anna Glover
Categories Side dish
Time 1h
Yield Serves 4 as a side
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
- Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.
Nutrition Facts : Calories 279 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
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