Parisian Potatoes

If you are cooking ,for somebody special on date night, these gorgeous crispy potato balls would be an excellent choice. They are essentially a round butter-flavored French fry. You will need a Parisian scoop (melon baller) to make this recipe. Serve with a nice bistro steak.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 404 Calories

Ingredients

• 4 cups water
• 2 tablespoons kosher salt
• 2 tablespoons clarified butter
• 2 large russet potatoes, peeled

Recipe Instructions

Step 1

Remove from heat and serve immediately.

Step 2

Scoop out as many potato balls as you can per potato using the smaller end of a Parisian scooper, 8 or 9 balls per large potato. You can't get too many out of each potato. If you want perfectly shaped balls, don't scoop too close together.

Step 3

Drop potato balls into a large bowl of cold fresh water so they don't discolor. Use potato carcasses for another use, e.g. potato pancakes.

Step 4

Add potato balls, water, and kosher salt to a large pot. Stir and bring to a boil over medium-high heat. Once water is boiling, boil for just 2 minutes. Potatoes should still be firm, but not raw.

Step 5

Turn off heat and remove potato balls with a strainer. Allow to drain in one layer on a plate lined with paper towels. Cool until they are room temperature.

Step 6

Heat clarified butter in a skillet over medium heat for 2 minutes. Carefully add completely dry and cooled potatoes to butter. Brown potatoes until outsides are golden and crispy, and the insides are tender and fluffy, 7 to 10 minutes. Move and stir potatoes often so they brown evenly .