Easy Parisian Potatoes
Our easy Parisian potatoes recipe features potato balls scooped out with a melon baller and baked in butter or duck fat until golden and crispy.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3pounds waxy potatoes , washed and peeled
- ¾teaspoon salt
- ¼teaspoon freshly ground black pepper
- 3tablespoons canola oil
- 3tablespoons unsalted butter
Instructions
Step 1
Gather the ingredients.Step 2
Using a melon baller, scoop out as many rounds from the raw potatoes as you can and place them in a large saucepan filled with cold water.Step 3
Salt the water, bring it to a boil, and then cook the potatoes for 4 minutes. Drain well and set them aside for a moment.Step 4
Preheat the oven to 425 F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over medium-low heat.Step 5
Add the blanched potato rounds to the pan and gently toss them so they are evenly coated in the fat. Sprinkle salt and pepper over the potatoes and then roast them, stirring occasionally, in the heated oven for 25 to 30 minutes.Step 6
The Parisian potatoes are done when they turn golden brown. Serve immediately as a side dish with steak, chicken, or seafood.