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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Garlic Duchess Potatoes

Garlic Duchess Potatoes… the sexiest potatoes in all the potato kingdom.

Garlic Duchess Potatoes

Garlic Duchess Potatoes Ingredients

  • 1 1/4 pounds russet potatoes (about 4 medium potatoes) 
  • 1 tablespoon sour cream
  • 3 cloves fresh garlic, minced
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon white pepper

Peel potatoes then place a large pot of water on the stove to boil. Cut potatoes into about 1 1/2 inch pieces. Make them all about the same size so they will finish cooking at the same speed.

Place potatoes into a pot of water. Potatoes are done when you stick a fork into the largest pieces and it slides back out very easily. If you don’t cook them long enough, you will get lumpy potatoes and that will make this recipe difficult to accomplish, so be sure to cook them long enough.

After potatoes are done cooking, drain all water from them through a strainer. Place potatoes back into the pot, and add remaining ingredients. Using a hand mixer, mix just until butter & cream cheese are melted and everything comes together. This only takes about a minute.

If you mix potatoes too long, the starches will make them glue-like and unappetizing.

Turn oven on high broil.

After ingredients are mixed together, place potatoes into a large decorating bag with a large decorating tip at the end. Place a parchment paper on a baking sheet. It can be helpful to place a clean, dry dishcloth around the bag so it isn’t too hot for your hands. Make about 8 little circles of potatoes on the tray, making them smaller as you make them higher as in the photograph.

Place pan under the broiler for, perhaps, 15 minutes, but keep an eye on potatoes. Turn around halfway through broiling time if needed for even doneness. Remove when tops are a beautiful golden brown.

Serve with butter, gravy, or just plain as they are loverly and make a fashion statement all on their own. 

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Pressed Dill Potato Slices & Dill Dip Recipe

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I admit it. I love to have fun with my food… this is especially true when I’m getting ready for a dinner party.

What could make potatoes more fun? Well, I suppose almost anything would make spuds more exciting but I promise you that these will wow your family and friends. Serve them with a comforting soup or as a fancy appetizer for they are gorgeous eats and a delightful craft project all in one!


PRESSED DILL POTATO SLICES INGREDIENTS:

  • 4 large russet potatoes (or 7 medium red potatoes)
  • 3/4 cup extra virgin olive oil
  • Salt & pepper
  • A few stems of baby dill from one package (remaining dill is saved for dip recipe)
Preheat oven to 350F. Slice potatoes into about 1/4 inch circle-shaped slices. Place potato slices in a medium-large boil. Add olive oil, salt and pepper. Coat potatoes on both sides in olive oil mixture. Place one small sprig of dill upon each potato slice and place dill-side down onto a baking sheet. Repeat until every potato slice is on a baking sheet. This usually takes two half sheet pans. Bake for about 20 minutes on each side, until light golden brown and potato slices are soft inside.

DILL DIP INGREDIENTS:

  • 1 cup  sour cream
  • 1 lemon, juiced
  • All of the remaining dill from one package of fresh dill (snipped finely)
  • Salt

Stir all ingredients together. This recipe can be prepared in advance and kept chilled until ready to serve.

You’d be hard-pressed to find potatoes as gorgeous as these. Yeah. I know. I’ll stop now.

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How to Make Bacon and Potato Roses

Every once in awhile, I stop moving and look into the nothingness with a sparkle in my eye. My family and others who know me well know this means something is about to happen. The only unknown is how crazy the results will be. I like to dream crazy.

Several months ago I crazied up these bacon & potato flowers and have served them to B&B guests. I do believe holiday season is a great time to finally share them with you so you too can dress your plates to impress.


For 6-8 potato roses, you just need a couple of large, clean potatoes. Preheat oven to 350F.

Slice potatoes with a mandoline slicer or another handy tool like this. The level of thinness should be just a bit thicker than potato thin, yet still bendable.

Starting with the outside of the flower, use the largest slices to begin making a rose in muffin tins. Vary the way you place them and leave a hole in the bottom of the muffin tim so that you can place the bud in the middle.

Finally, create a bud with some small potato slices and place it into the middle of the rose.

Drizzle potatoes with olive oil then season with salt, pepper, seasoning salt of your choice & maybe some smoked paprika. The bacon roses are started by rolling one end of a strip of bacon into a bud shape then continuing around to make a rose, every once and while twisting the bacon as you go around the rose to help it appear flowery. It takes two slices of bacon to make a full rose and one slice of bacon for a small rosebud.

Bake times:

  • Potato roses – 45 minutes
  • Bacon buds – 50 minutes.
  • Bacon roses – 60 minutes
Allow bacon to rest on a paper towel before serving to drain excess grease.

Oh so pretty arranged as a small bouquet with herbs or parsley. Perfect on the side of a breakfast dish or on top of baked eggs. Remove roses with a spoon so they stay together. Tongs work best to remove the bacon roses from the pan.

Other ideas:

If you like, you can place sour cream, a little grated cheddar & some bacon bits in the middle of the roses.

Place one egg and some chopped basil, thyme, rosemary and/or oregano in the center of the rose for the last ten minutes of baking time.

Use to top a cream soup for a festive look.

Use just a few “roses” to spruce up a dish of potato salad or other potluck dish by placing them on top of your dish.

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© Deanna Morauski 2009-2017