Parisian Potatoes
These gorgeous crispy potato balls will be an excellent choice if you cook for somebody special on date night. They are essentially a round butter-flavored French fry. You will need a Parisian scoop (melon baller) to make this recipe.
You will also need to make clarified butter. To make clarified butter (the pure butter “oil”) melt unsalted butter, then skim off any of the white milky foam from the top. Spoon the pure golden butter into another container being careful not to include any liquid at the at the bottom.
Serve with a nice bistro steak
Prep Time: 10 mins
Cook Time: 20 mins
Cool Time: 30 mins
Total Time: 1 hr
Servings: 2
Ingredients
2 large russet potatoes, peeled
4 cups water
2 tablespoons salt
2 tablespoons Clarified butter
Directions
Step 1
Gather all your ingredients
Step 2
Scoop out as many potato balls as you can per potato using the small end of a Parisian Scooper, 8 or 9 balls per large potato. You can’t get too many out of each potato. If you want perfectly shaped balls, don’t scoop too close together
Step 3
Drop potato balls into a large bowl of cold fresh water so they don’t discolor. Use potato carcasses for another use, e.g. potato pancakes
Step 4
Add potato balls, water, and salt to a large pot. Stir and bring to a boil over medium high heat. Once water is boiling, boil for just 2 minutes. Potatoes should still be firm, but not raw.
Step 5
Turn off heat and remove potato balls with a strainer, Allow to drain in one layer on a plate lined with paper towels. Cool until they are room temperature
Step 6
Heat clarified butter in a skillet over medium heat for 2 minutes. Carefully add completely dry and cooked potatoes to butter mixture, brown until outsides are golden and crispy and insides are tender and fluffy. 7-10 minutes. Move and stir potatoes often so they brown evenly
Step 7
Remove from heat and serve
Recipe Tips
Parboiling the potatoes in well-salted water makes for a nicely seasoned Parisian potato, but the potatoes can be cooked in plain water and seasoned with salt at the end if preferred.
Potatoes must be dry and fully cooled before browning in butter. They can be made ahead and refrigerated
To make clarified butter (the pure butter “oil”) melt unsalted butter, then skim off any and all of the white mildy foam from the top. Spoon the pure golden butter into another container being careful not to inckude any liquid at the bottom
Nutrition Facts
Per serving: 404 calories; total fat 13g; saturated fat 8g; cholestrol 33 mg; sodium 5793 mg; total carbohydrate 67g; dietary fiber 5g; protein 8g; potassium 1544mg.
