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Parisienne Potatoes

Parisiénne Potatoes are boiled potato balls fried until golden and served with 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. Pare the potatoes and cut them into balls about 1 inch in diameter, placing them in cold water as you cut.

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

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

Fry and serve

  1. Fry the potatoes in hot fat until golden brown, then drain on brown paper.

  2. 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 crisp golden crust and fluffy interior when fried.
Fat
Conducts heat to brown the potato surface and crisp it.
Parsley
Adds fresh herbal aroma and bright green colour to the finished potatoes.

The step that matters

Laying the potatoes on a dry cloth before frying. Surface moisture causes hot fat to spatter and steam the potatoes instead of browning them. Drying the balls lets the fat crisp the outside to a golden crust.

“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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