Today I am back with a delicious side dish: Brioche Potatoes. This was one of my grandmother Bice’s specialty and now that my mum is in town, we have made them again. It is a very easy recipe, really, what what sets these potatoes apart is their shape. They are called “Brioche” because they have the same shape as the sweet brioches you eat everywhere in Sicily. You can see them in my post about Sicilian Coffee Granita. As a child, I used to LOVE this dish so much! I just couldn’t wait to go to my nonna’s place to eat them. I hope you like them too! Buon appetito!
- 750 gms – 2 1/3 cups potatoes boiled and mashed
- 30 gms – 1/8 cup butter plus more for the top
- 5 tbsp Parmigiano Reggiano thinly grated
- 1 egg
- 1 pinch of nutmeg
- Salt to taste
Put the warm mash potatoes in a bowl and mix them together with all the other ingredients until well combined.
To shape them, make 2 balls, one the size of a mandarin and the smaller one the size of a walnut. Put the smaller ball on top of the bigger one.
Put the assembled Brioche Potatoes in a greased oven proof dish and top with a little bit of butter.
Bake in a pre-heated oven at 180°C – 355°F for 20-30 minutes or until golden.