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Potatoes Parisienne

Potatoes Parisienne are boiled potato balls fried and baked until uniformly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and olive are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 6,458 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Potatoes Parisienne

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potatoes

  1. Select large, round potatoes and pare them.

  2. Cut the potatoes into about 3 cups of small balls.

  3. Pour boiling water over the potato balls and add 1 teaspoon of salt.

  4. Boil rapidly for about 10 minutes.

  5. Drain the potatoes, rinse them in cold water, then drain again.

  6. Dry the potatoes on a cloth.

Brown and bake

  1. Heat a few tablespoons of olive oil or clarified butter in a frying pan.

  2. Set the pan in a hot oven at 400°F (200°C).

  3. Cook the potatoes, shaking often, until uniformly browned.

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 + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together6,458 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Large round potatoes
Their starch and firm flesh hold their shape when shaped into balls and browned.
Olive oil or clarified butter
Conducts heat for even frying and carries browning flavor onto the potato surface.

The step that matters

Drying the potatoes before browning. Surface water must be removed, otherwise the potatoes steam instead of browning in the hot fat, leaving them pale and soft rather than crisp and evenly golden.

“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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