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Parisian Potatoes

Fried balls of boiled potatoes, seasoned with salt, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Parisian Potatoes

Ingredients

Directions

Prepare

  1. Pare and cut the potatoes into balls like walnuts.

  2. Boil the potato balls in salted water until tender.

  3. Drain and lay them on a towel to dry briefly.

Fry and serve

  1. Heat hot lard in a frying pan.

  2. Fry the potato balls in the hot lard until golden brown, which will take a very short time.

  3. Remove from the lard, sprinkle with a little salt, and serve on a platter.

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

What each ingredient does

Potatoes
Provide the starchy body of the dish; boiling softens them and frying gives a crisp golden crust.
Lard
Conducts heat for frying and browns the outside of the potato balls, adding richness.

The step that matters

Drying the boiled potato balls before frying. Surface water turns to steam in hot fat and causes spattering and a soggy rather than crisp, golden crust, so the balls should be dried well first.

“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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