4 People
1 AIA Classic BonRoll
500 g of white potatoes
50 g of butter
3 egg yolks
1 whole egg
Grated Parmigiano Reggiano
Extra virgin olive oil


Perfect as a Sunday recipe or for all those times when you are looking for traditional flavors, the Classic BonRoll with Duchess Potatoes is a main course for real chefs. If you loved the BonRoll in puff pastry and the BonRoll in potato crust, this recipe will win you over for its simplicity and goodness.



Prepare the Classic BonRoll by browning it in a high-sided casserole with a drizzle of extra virgin olive oil and a sprig of rosemary. When the BonRoll is covered with a crispy crust, remove the rosemary and deglaze with a glass of water.


Lower the heat and cook. Meanwhile, boil the potatoes with their skins in plenty of slightly salted water. When they are cooked, drain them, peel them and pass them through a potato masher. In a bowl combine the potato puree, a pinch of salt, the grated Parmigiano Reggiano, a grind of pepper and mix everything together adding one yolk at a time making sure not to add the next one if the previous one has not completely mixed into the dough.


Put the dough inside a pastry bag with a star tip. Line a baking sheet with parchment paper and with the pastry bag form the classic rolled shape of the duchess potato.


Space the duchess potatoes so that the edges do not touch, brush them with the beaten whole egg and bake them in the oven at 200°C for 12 minutes.


Serve the Classic BonRoll with Duchess Potatoes hot on a large serving dish decorating as you like with some lettuce leaves.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.