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Parisienne Potatoes

Parisienne potatoes are boiled then fried potato balls seasoned with salt and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Parisienne Potatoes

Ingredients

Directions

Prepare

  1. Peel the potatoes and cut them into balls about 1 inch in diameter, placing them in cold water as you cut.

  2. Drop the potato balls into salted boiling water until they begin to soften, then drain.

  3. Lay the drained potatoes on a clean, dry cloth for a moment.

Fry and serve

  1. Fry the potatoes in hot oil or fat until golden brown.

  2. Drain on brown paper, sprinkle with chopped parsley and salt, and serve hot.

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 + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Potatoes
Form the main body; their starch cooks into a soft interior inside the crisp outer crust.
Oil or fat
Conducts heat quickly to brown the surface and crisp the outside of the potato balls.

The step that matters

Drying the potatoes before frying. Surface moisture cools hot oil and causes splattering and steaming, which prevents browning. Drying on a cloth lets the potatoes fry crisp rather than soggy.

“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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