Pommes Parisienne | Delicious Fried Potatoes
If there is a heaven and it has a cafeteria where you get to eat heavenly food regularly, then these little balls of pillowy potato-love would be on the menu every day!
Pommes Parisienne are fairly easy to make when it comes to technique, but they are a bit of a labor of love, as you have to use a melon baller to scoop out these little rounds balls of potato.
But just look at how cute they are!
For 5 people we had 3 lbs of potatoes. We were making “extra” as we wanted to see how the leftovers fared in the refrigerator…ah, lets just say we don’t know how leftovers would be, as there weren’t any.
So, my advice is to make way more than you think you will need.
To cook the potatoes, you simply fry them in clarified butter until they are lightly golden and crispy. Clarified butter is best as there will not be any flecks left behind from the milk solids.
I have to say it is quite amazing how many of these little gems you can pop in your mouth, even before you get to the table. But be very careful they stay quite hot inside. Don’t say I didn’t warn you :-)
I served these potatoes with a delicious Boeuf Bourguignon. Don’t be afraid by how many steps there are…it’s easy to make and any effort is absolutely worth it, trust me! This was hands down my favorite meal of the summer.
There is actually a whole page of French Cooking Recipes, you might say it’s sort of dedicated to Julia Child and the movie “Julie and Julia”.
Lookin delicious Dawn, It’s on the list to try it out for sure.. Yummy for the Tummy.
Got any ideas on something different for chicken breasts. Chat soon Hugs
Your potatoes look fantastic. I have even made these a day ahead when I have needed lots for a large dinner party. I just put them in a bowl of ice water and then drain and drop them in boiling water and let simmer for 2 or 3 minutes. Then drain , cool and refrigerate. If I have too many for the skillet ( I always do) I roast them at 350F until brown. But I can tell you, I never get such perfect looking balls. The first one out of the potato is easy but after that I get some many sided potatoes. But once browned they look okay and still taste great:)
I forgot to add that I toss them in melted butter before roasting:)
Hi Fran
These are “yummy for the tummy” – as for ideas for chicken breasts…I know this really cool site called rouxbe.com (just kidding, I know you know) there you will find lots of ideas for chicken (in particular chicken breasts)…like chicken marsala, chicken saltimbocca, chicken parmigiana etc etc. Just type in chicken in the main search and you will see, in fact here is the link to the Chicken Cooking Recipes Page.
Hope this helps! Have a super day…ciao for now.
dawn
I never thought of using a melon baller for potatoes. It makes such a nice presentation. Thanks for sharing the idea.
Those look fantastic I can’t wait to try one of them .By the way I heard of a similar dish called lyonnaise potato with added caramelized onions can I use the same technique ?
Lyonnaise potatoes are sliced potatoes and sliced onions that are sauteed, so if you want to do these potatoes (pommes parisienne) and add pnions then I imagine you would have to do them separably, otherwise you would not get even coloring.
this is the best potato recipe ever! I love those balls of awesomeness.
Why do mine always come out a little hard? I cook them for at least 15 minutes. Should I boil them quickly first before pan frying?
I don’t think that you need to parboil them first, but you could give it a try.
I think that you just need to cook them a tiny bit longer…maybe once they start to turn golden turn down the heat a bit and let them cook. Maybe just give this recipe a scan to see if we are doing anything differently.
Good luck!
Could you use ghee instead of clarified butter? Or would that give an undesirable nutty taste to the dish?
Using ghee instead of clarified butter may change the flavor slightly but it should still work. Cheers!