Supplies
- Duchess, spiral, sliced baked, hash browns
- 2 kilograms of maris pipers
- 200 milliliters cream
- Unsalted butter
- Salt and pepper
- Piping bag
- Spiral cutter
- Mandolin
- Small oven proof dish
- Grater
- 1 egg beaten
- 1 small onion, finely chopped
Steps
- To start, parboil 2/3 of the potatoes. Leave one third of them to continue to soften more and set the other aside. Leave one set of these potatoes unpeeled and peel the other.
- For the hash browns - with the peeled batch, grate into a bowl of ice-cold water. Repeat with the remaining potatoes and then squeeze out all of the water and place in a clean bowl. To this add the beaten egg, the onion and season. Squeeze together in the shape you fancy, triangles or bar shapes are best. Fry in a knob of butter on a medium heat for 3-4 minutes on each side.
- Dutchess - with the potatoes that have been left to cook further, drain and whilst still hot, carefully remove the skins. Put these through a ricer or mash, and add to the the butter and cream and season. Once completely
- Smooth, this may take a while, place the mash into a piping bag with a star nozzle and on a lined baking tray, pipe into spiral peaks and place in a hot oven of 200, and bake until golden and crisp on the outside, around
- 20 minutes. Sliced baked - with the uncooked potatoes, thinly slice on the mandolin and in a greased ovenproof dish, layer up the slices of potato so they stand in the shallow dish.
- You will need to fill this with the stock, around a cup, just enough to half-cover the potatoes. You can add anything else in your fancy, garlic, herbs and so on. Bake at 180 for 20 minutes.
- Spiral fries - with the unpeeled batch of parboiled potatoes, place on the spiral cutter and using the cutter, spiral the potatoes. Deep fry and sprinkle with salt.