Parisian Potatoes Recipe: Classic French Sautéed Potato Balls for an Elegant Side Dish
Pommes Parisiennes, or Parisian Potatoes, are a classic French side dish featuring small, spherical potato balls that are crisp on the outside and tender within. Their elegant appearance and delightful texture make them a favorite accompaniment to various main courses. Follow this recipe to make perfect Parisian Potatoes, a classic French sautéed potato balls!
Pommes Parisiennes / Parisian Potatoes
In my video, I cook them in broth, but cooking them in water is more standard.
Ingredients to make parisian potatoes
- 1 kg (2.2 lbs) firm-fleshed potatoes (e.g., Yukon Gold or Charlotte)
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped (optional)
- 2-3 cloves of garlic, finely chopped (optional)
Equipment
- Parisienne scoop or melon baller
- Large bowl of cold water
- Saucepan
- Skillet or oven-safe baking dish.
Instructions to make parisian potatoes
Prepare the Potatoes:
Peel the potatoes and immerse them in cold water to prevent browning.
Using a Parisienne scoop, carve out as many uniform balls as possible from each potato. Aim for 8–10 balls per potato.
Blanch the Potato Balls:
Bring a saucepan of salted water to a boil (in my video, I cook them in broth, but cooking them in water is more standard).
Add the potato balls and blanch for 5 minutes.
Drain and pat them dry with a clean kitchen towel.
Sauté the Potatoes:
In a skillet, heat the butter and garlic (optional) over medium heat until the butter is melted and foamy.
Add the blanched potato balls in a single layer.
Sauté, turning occasionally, until they are golden brown and crispy on all sides, about 10–15 minutes.
Season and Serve Parisian Potatoes :
Season the potatoes with salt and freshly ground black pepper.
Garnish with chopped fresh parsley, if desired.
Serve immediately as a side dish.
What to Serve with Pommes Parisiennes
Pommes Parisiennes pair wonderfully with a variety of main dishes. Here are some suggestions:
- Beef: The crispy texture complements rich beef dishes.
- Chicken: A classic roast chicken benefits from the addition of these elegant potatoes.
- Duck: The richness of duck pairs well with the buttery flavor of Pommes Parisiennes.
- Fish: Lightly seasoned fish dishes are enhanced by the potatoes’ crispiness.
- Gratins: Serve alongside a creamy gratin for a comforting meal.
- Lamb: The robust flavor of lamb is balanced by the delicate potatoes
For detailed recipes on these main dishes, visit this page and explore the Main Dishes section.
Tips and Tricks
- Uniformity: Ensure all potato balls are of the same size for even cooking.
- Prepping Ahead: You can shape the potato balls a day in advance. Store them in cold water in the refrigerator to prevent discoloration.
- Herbs: Experiment with adding herbs like thyme or rosemary during sautéing for additional aroma.
- Leftovers: Leftover potato scraps can be boiled and mashed or used in soups to minimize waste.
FAQ
Q: Can I bake Pommes Parisiennes instead of sautéing them?
A: Yes, after blanching, toss the potato balls with melted butter, spread them on a baking sheet, and roast at 200°C (400°F) for 20–25 minutes until golden and crispy.
Q: What if I don’t have a Parisienne scoop?
A: You can use a melon baller or even cut the potatoes into small, uniform cubes as an alternative.
Q: How do I prevent the potatoes from browning after cutting?
A: Immediately place the cut potato balls into a bowl of cold water with a splash of lemon juice or vinegar to prevent oxidation.
Q: Can I freeze Pommes Parisiennes?
A: It’s best to enjoy them fresh. Freezing may alter their texture, making them less crispy upon reheating.
Brief History
Potatoes were introduced to France from South America in the 16th century but were initially met with skepticism. In 1748, the French government banned potatoes, believing they caused leprosy and death. It wasn’t until Antoine-Augustin Parmentier, a French pharmacist and nutritionist, advocated for their consumption that potatoes gained popularity in France. Pommes Parisiennes, characterized by their small, round shape, emerged as a refined preparation, showcasing the elegance of French cuisine
What to Serve with Pommes Parisiennes
Pommes Parisiennes pair wonderfully with a variety of main dishes. Here are some suggestions:
- Beef: The crispy texture complements rich beef dishes like Mongolian Beef or Salisbury Steak.
- Chicken: A classic roast chicken benefits from the addition of these elegant potatoes. Consider Mustard Chicken or Hunter’s Chicken.
- Duck: The richness of duck pairs well with the buttery flavor of Pommes Parisiennes.
- Fish: Lightly seasoned fish dishes are enhanced by the potatoes’ crispiness. Try Salmon Pasta.
- Gratins: Serve alongside a creamy gratin for a comforting meal, such as Gratin Dauphinois or Cheesy Beef & Macaroni Casserole.
- Lamb: The robust flavor of lamb is balanced by the delicate potatoes.
For more main course ideas, explore the Main Dishes section on Michel Dumas’s website.
Parisian Potatoes Recipe: Classic French Sautéed Potato Balls for an Elegant Side Dish
Ingredients
- 1 kg 2.2 lbs firm-fleshed potatoes (e.g., Yukon Gold or Charlotte)
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley finely chopped (optional)
- 2-3 cloves of garlic finely chopped (optional)
Instructions
Prepare the Potatoes:
- Peel the potatoes and immerse them in cold water to prevent browning.
- Using a Parisienne scoop, carve out as many uniform balls as possible from each potato. Aim for 8–10 balls per potato.
Blanch the Potato Balls:
- Bring a saucepan of salted water to a boil (in my video, I cook them in broth, but cooking them in water is more standard).
- Add the potato balls and blanch for 5 minutes.
- Drain and pat them dry with a clean kitchen towel.
Sauté the Potatoes:
- In a skillet, heat the butter over medium heat until the butter is melted and foamy.
- Add the blanched potato balls in a single layer.
- Sauté, turning occasionally, until they are golden brown and crispy on all sides, about 10–15 minutes.
Season and Serve:
- Season the potatoes with salt and freshly ground black pepper.
- Garnish with chopped fresh parsley, if desired.
- Serve immediately as a side dish.
Video
Notes
Tips and Tricks
- Uniformity: Ensure all potato balls are of the same size for even cooking.
- Prepping Ahead: You can shape the potato balls a day in advance. Store them in cold water in the refrigerator to prevent discoloration.
- Herbs: Experiment with adding herbs like thyme or rosemary during sautéing for additional aroma.
- Leftovers: Leftover potato scraps can be boiled and mashed or used in soups to minimize waste.
FAQ
Q: Can I bake Pommes Parisiennes instead of sautéing them?A: Yes, after blanching, toss the potato balls with melted butter, spread them on a baking sheet, and roast at 200°C (400°F) for 20–25 minutes until golden and crispy. Q: What if I don’t have a Parisienne scoop?
A: You can use a melon baller or even cut the potatoes into small, uniform cubes as an alternative. Q: How do I prevent the potatoes from browning after cutting?
A: Immediately place the cut potato balls into a bowl of cold water with a splash of lemon juice or vinegar to prevent oxidation. Q: Can I freeze Pommes Parisiennes?
A: It’s best to enjoy them fresh. Freezing may alter their texture, making them less crispy upon reheating.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Easy and Quick Pancake Recipe
Light and tasty pancakes, ideal for breakfast or a snack. - Moist Apple Cake
A moist and flavorful cake, perfect for dessert or tea time. - Ultra-Rich Chocolate Mousse
A creamy and intense chocolate mousse, a true delight for chocolate lovers.
