Potato Side Dishes, 4 Recipes

Try this delicious pasta dish:

Duchess potatoes: remove the skin from the potatoes and soften them in salted water. Drain, steam and press through potato ricer. Fold in butter and a little bit of milk with a hand mixer or whisk. Finally, fold in 5 egg yolks and season with salt and a pinch of nutmeg.

Fill this cream into a piping bag and pipe rosettes onto a buttered baking sheet. Brush with egg yolk and bake in the oven at 175 degrees (upper-lower heat) until the surface is brown.

Rosemary potatoes: Peel the potatoes and cut into large wedges or cubes.

Then fry them all around in enough olive oil in a frying pan. Spread evenly on a baking tray and evenly distribute the garlic cloves and rosemary between the potatoes. Bake in a heated oven at 175 °C for about 45 minutes until golden brown. Season with salt and add seasoning.

Herb potato noodles: Soften the potatoes in their skins, drain, steam, peel and press through a potato press. Knead together with semolina, flour, herbs and egg yolk, season with salt, pepper and a pinch of nutmeg. Later, form small Schupfnudeln pasta with your hands and cook in boiling salted water. Remove and quench briefly. Before serving, fry in hot butter until golden brown.

Potato, apple and celery rösti: spiralize potatoes, apple and celery with a spiral cutter.

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