Easy Parisian Potatoes Recipe

Parisian potatoes
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Ratings (4)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
285 Calories
13g Fat
39g Carbs
5g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 285
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 21%
Cholesterol 15mg 5%
Sodium 21mg 1%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 16%
Protein 5g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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)
  • 3 tablespoons butter

Steps to Make It

  1. 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.

  2. 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.

  3. Heat the oven to 425 F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over medium-low heat.

  4. 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.

  5. The Parisian potatoes are done when they turn golden brown. Serve immediately as a side dish with steak, chicken, or seafood.