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Parisian Potatoes

Parisian Potatoes are baked potato balls tossed in butter and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Parisian Potatoes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the potatoes

  1. Wash and peel the potatoes.

  2. Shape the potatoes into balls using a French vegetable cutter.

  3. Soak the potato balls in cold water for 10 minutes.

  4. Drain the potato balls.

Roast

  1. Melt the butter in a small dripping pan.

  2. Add the potato balls to the pan.

  3. Sprinkle the pan with sea salt.

  4. Place the pan in a 400°F (200°C) oven.

  5. Cook until the potatoes are soft, about 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the starchy body that softens into a tender, fluffy interior when baked.
Butter
Adds fat that carries flavor and helps the potato surfaces brown in the oven.

The step that matters

Soak the potato balls in cold water. Soaking rinses surface starch from the cut potatoes. Less surface starch helps them brown rather than stick together and turn gummy in the hot pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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