Crispy Potato Rosettes (Print Version)
# Ingredients:
01 -
3 egg yolks.
02 -
Fresh parsley, chopped, for topping.
03 -
1/4 teaspoon grated nutmeg.
04 -
1/4 cup unsalted butter, melted and split.
05 -
1/4 teaspoon black pepper, ground.
06 -
2 tablespoons heavy cream.
07 -
2 pounds chopped Yukon gold or russet potatoes, peeled.
08 -
1 teaspoon salt.
# Instructions:
01 -
Get your oven ready by heating it to 425°F. Use parchment paper to cover your baking tray.
02 -
In a big pot, boil the potatoes in cold water for 15-20 minutes. They should be super soft, then drain them well.
03 -
Push the cooked potatoes through a ricer into a large mixing bowl. Combine them with cream, 2 tablespoons butter, nutmeg, salt, and black pepper. Let it cool down for a bit.
04 -
Mix in the yolks, adding them one at a time until the mixture comes together smoothly.
05 -
Using a piping bag, make 12 mounds of potato mix on your tray. Brush the tops with the remaining butter and bake for 20 minutes until golden and crispy on the outside.
# Notes:
01 -
Let the potato mix cool so the eggs don’t scramble.
02 -
For consistent sizes, you could use a stencil.
03 -
An egg wash can give a darker, richer color.
04 -
Sprinkle Parmesan or other herbs on top for extra flavor.