Parisian Potatoes

Even 100 years later, Parisian Potatoes are still an elegant and refined side dish. This recipe features just 3 ingredients, so make them the best you can find! I’ve got a few tricks to make this dish easier, so the next time you want to impress or just want an amazing side dish, give these Parisian Potatoes a try!

Potatoes don’t grow in perfectly round spheres, and they’re not all the same size. But that’s exactly what you get with Parisian Potatoes – perfectly round and identically sized balls of crispy potato goodness that are sauteed in butter and topped with parsley.

Seems simple, right? There’s nothing more fabulous next to a steak or juicy chicken breast than these adorable potatoes, and they’ve been on dinner plates in fancy restaurants for over 100 years.

History

The history of Parisian Potatoes dates back to the 19th century when French chefs explored new and elegant ways to prepare and present vegetables. They became particularly popular in the early 1900s as part of the haute cuisine movement, which emphasized sophisticated techniques and presentation. Parisian potatoes were frequently served in fine-dining restaurants and at grand banquets, showcasing the skill and artistry of the chefs.

Ingredients

• Parisian potatoes
• Salted butter
• Parsley – Finely chopped.

How To Make Parisian Potatoes

1. Use a melon baller to cut round balls of potato from your potato. See my tips below on how to do this.
2. Heat the butter in a large skillet until just starting to foam, then add the potatoes. Cook the potatoes for 8-10 minutes, shaking the pan every minute or so to roll the potatoes around to cook evenly or until tender and golden brown.
3. Top with chopped parsley and serve.

How To Make Potato Balls

1. Select pre-trimmed potatoes from the produce section if you don’t want to mess around with a melon baller. These might be larger than traditional Parisian potatoes, but that’s okay!
2. Peel the potatoes and use a melon baller to carve out uniform, round balls.
3. Rotate the melon baller to ensure each ball is evenly shaped. If your potato is larger, cut them in half first.

Step-By-Step Process

Chef Jenn’s Tips

• Russet potatoes or red, waxy potatoes are perfect for this dish.
• Keep the potatoes in cold water until you’re ready to cook them so they don’t turn brown.
• Use the scraps for mashed potatoes.
• You can also use canned tomatoes, they’re smallish and round. And they’re already cooked. They won’t taste quite the same but it’s a quick and easy way to make an impressive side dish.

Make It A Meal

Parisian Potatoes are a versatile side dish that pairs beautifully with a variety of main courses. Serve them alongside a juicy steak, roasted chicken, or even a tender piece of fish. For a complete meal, add a fresh green salad and a glass of your favorite wine.

Storage

Store any leftover Parisian Potatoes in an airtight container in the refrigerator for up to three days. Reheat them in a skillet over medium heat to retain their crispy texture. While it’s not ideal, you can freeze them for up to a month. Just be aware that the texture may change slightly after freezing.