Duchess potatoes with smoked onion Soubise from Taste & Technique: Recipes to Elevate Your Home Cooking (page 187) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brined chicken breasts; Bone-in rib-eyes; Lamb loin chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jlg84 on March 25, 2018

    I made this recipe today, and I have one major quibble with it--she instructs us to cook the Yukon Gold potatoes in the oven with a bit of water in a covered container, but says nothing about piercing the skin before doing so. I thought the process a bit weird, but went with it, and sure enough not only did the potatoes explode, rendering them unusable for this recipe (though they were fine for other purposes), but the whole process seemed way too cumbersome. In the end, I opted to make baked potatoes in the normal manner, cutting the potatoes in half when they came out of the oven, scooping them when cool enough to handle (using the flesh for another purpose) and then proceeding with the recipe, and they turned out very well indeed. I also ended up opting to smoke the onions for the soubise using a smoking gun (r) rather than the smoking method in the recipe, more out of laziness than anything else, but they still took on a lovely smokey flavour.

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