|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 5g||18%|
|Total Sugars 3g|
|Vitamin C 22mg||109%|
|*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.|
Crispy, golden brown, and buttery, this Parisian potatoes recipe offers up a lot of flavor for such a budget-friendly ingredient. It is easily one of the best dishes for vacationers returning to their home country to recreate and a fabulous option when you want to evoke all the best of French bistro fare. Serve the delicious tubers with steak, herbed chicken, or even stuffed seafood for a complete meal.
In France, this dish is called pommes Parisienne because pommes de terre is French for potatoes. What's unique is that the potatoes are not diced but rather scooped out with a melon baller to create potato balls. It adds a bit of extra charm that makes this roasted potato dish a little more special.
In total, you'll need just five ingredients for this recipe. It works best with a waxy potato variety, those with a low starch content that you can scratch the skin off easily with your fingernail. These include many yellow potatoes like Yukon Gold which will hold the round shape when cooked. Russets are not a great option.
Once the potato balls are precooked in salted water, you'll simply toss them with salt, pepper, canola oil, and melted butter. Add it all to an oven-safe skillet or high-heat baking dish to roast, and the dish is ready in about 30 minutes.
3 pounds waxy potatoes, washed and peeled
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons canola oil
3 tablespoons unsalted butter
Gather the ingredients.
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 well and set them aside for a moment.
Preheat 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.
- For a richer dish that's slightly more authentic, use three tablespoons of duck fat instead of the canola oil.