Crispy, golden brown and buttery, this Parisian potatoes recipe offers up a lot of flavor for such a budget-friendly ingredient.
Easily one of the best dishes for vacationers returning to their home country to recreate, this Parisian potato recipe evokes all the best of French bistro fare.
Serve the delicious tubers with steak, herbed chicken or even stuffed seafood for a complete meal. You'll need a melon baller to make this recipe as stated.
- 3 pounds waxy potatoes (washed and peeled)
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons canola oil (or 3 tablespoons duck fat)
- 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.
- Salt the water, bring it to a boil, and then cook the potatoes for 4 minutes. Drain them and set them aside for a moment.
- Heat the oven to 425 F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over medium-low heat.
- 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.
- The Parisian potatoes are done when they turn golden brown. Serve immediately as a side dish with steak, chicken, or seafood.