Parisian Potatoes

Recipe View Gather all ingredients. (5 minutes)

Recipe View Using a Parisian scooper (melon baller), scoop out potato balls from the peeled russet potatoes. Aim for 8-9 balls per potato. For best results, avoid scooping too closely together to maintain a perfect shape. (15 minutes)

Recipe View Immediately drop the potato balls into a large bowl of cold water to prevent discoloration. Reserve the potato scraps for other culinary adventures like potato pancakes or mashed potatoes. (2 minutes)

Recipe View In a large pot, combine the potato balls, 4 cups of water, and 2 tablespoons of kosher salt. Bring to a boil over medium-high heat. Once boiling, cook for precisely 2 minutes. The potatoes should be firm but slightly cooked. (10 minutes)

Recipe View Turn off the heat and carefully remove the potato balls with a strainer. Spread them out in a single layer on a plate lined with paper towels to drain. Allow them to cool completely to room temperature. This step is crucial for achieving maximum crispness. (30 minutes)

Recipe View In a skillet over medium heat, melt 2 tablespoons of clarified butter. Ensure the butter is hot before adding the potatoes. (2 minutes)

Recipe View Carefully add the completely dry and cooled potato balls to the skillet. Brown the potatoes, stirring and turning frequently, until they are golden brown and crispy on the outside, and tender and fluffy on the inside. This should take approximately 7-10 minutes. Ensure even browning by moving them around the pan.

Recipe View Remove from heat and serve immediately. These potatoes are best enjoyed hot and fresh!