Your Name. Your Reply. Jennifer Bartlett - Friday, September 17, , 2 Months ago. First time making these I'll let you know. Please leave a comment Your Name. Your Email Optional Not shown If you want to know when we reply. 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. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.
Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 15 mins. Cook: 30 mins. Although it's not difficult to make clarified butter , this version makes it easy to make these potatoes with the minimum of fuss. After all, it's much easier to turn them once in a roasting dish, than it is to deal with hot butter spattering everywhere on the on the hob.
They are also sometimes known as noisette potatoes or pommes noisettes and you can buy them prepared in the frozen section in the supermarket in France for a treat. Noisette means hazelnut in French and you can buy a noisette spoon for shaping fruits and vegetables that is normally smaller than a melon baller or a similar size. Because of their size, they are much more elegant on a plate than roast potatoes and they are cute enough to tempt children too.
Use the melon baller to carefully cut balls from the potatoes. They won't all be perfectly round but that's fine. Bring a large saucepan of water to the boil and add half a teaspoon of salt. Add the potatoes, boil for 5 minutes then drain in the colander. Reserve the cooking liquid in a large jug. It's easier to deal with the leftover potato pieces at the same time as making the potatoes Parisienne. Cut the potato leftovers into small pieces and return to the saucepan with the cooking liquid that has been strained into the jug.
When the oven has reached temperature add the potatoes and use a slotted spoon or spatula to make sure that they are fully coated in the butter mix. Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe. Any leftover cooked potatoes can be covered and stored in the fridge for 3 days.
Reheat them in a hot oven or in the microwave. It's also possible to freeze the potatoes after boiling. Open freeze them on a baking tray until solid then transfer to bags or containers to freeze for up to 3 months. Cook them from frozen. There are plenty of uses for leftover cooked potato. Try duchess potatoes , cheesy potato cakes , potato scones or pancakes for leftover mashed potato.
If you leave the potatoes in cooked pieces they are perfect for adding to omelets or soups at the last minute. Let me know what you think in the comments or you can post a picture and tag me on Twitter chezlereve, Instagram chezlerevefrancais, or Facebook chezlerevefrancais.
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can. Kids will love this! On my menu this weekend!
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