What makes these Duchess Potatoes vegan and gluten-free?

This recipe uses cashew nuts to create a creamy paste, replacing traditional dairy, and chickpea flour for coating, making them naturally gluten-free.

Do I need to soak the cashews before blending?

Yes, soaking the cashew nuts for 20 minutes before blending helps create a smoother, creamier paste to incorporate into the mashed potatoes.

How do I ensure the Duchess Potatoes become crispy?

The crispiness comes from coating the formed potato balls thoroughly in chickpea flour before frying them in hot oil until they turn golden.

What is the purpose of cornstarch in this recipe?

Cornstarch is added to the mashed potatoes to help bind the ingredients and contribute to a firmer texture, which is beneficial for forming the potato balls.

Can I bake these Duchess Potatoes instead of frying?

The recipe specifically calls for frying in hot oil to achieve a golden, crispy exterior, which is essential for the characteristic Duchess potato texture. Baking might not yield the same crispness.

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Crispy Duchess Potatoes
[Vegan, Gluten-Free]

AO By: Alejandra Olmedo

Author Bio

Whole and healthy plant-based recipes from the chef's kitchen. Alejandra is the chef of a well... Read More

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A serving of golden-brown, crispy vegan Duchess Potato balls, coated in chickpea flour and fried, presented hot on a plate.

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Crispy Duchess Potatoes [Vegan, Gluten-Free]

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Ingredients You Need for Crispy Duchess Potatoes [Vegan, Gluten-Free]

4 potatoes peeled and cooked
1/2 cup cashew nuts (soak in water 20 min before use)
1/2 tablespoon vegan butter
1/2 cup chickpea flour
A pinch of salt and pepper
1 1/2 tablespoons cornstarch

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How to Prepare Crispy Duchess Potatoes [Vegan, Gluten-Free]

Crush the potatoes with a potato-masher or with a fork.
Next, add the vegan butter, pepper, salt, and cornstarch. Toss and set aside.
Remove the cashews from the water and blend them in the blender or food processor. The resulting paste is added to the mashed potatoes. Try to incorporate the ingredients well.
In a low dish, add the chickpea flour and, with the purée, form balls. Put flour on the balls before frying them in the hot oil. When golden, remove, and drain excess oil. Serve hot.