Parisian Potatoes
Ingredients
Directions
Prepare
Pare and cut the raw potatoes into balls like walnuts.
Boil the potato balls in salted water until tender.
Drain the potatoes and lay them on a towel to dry briefly.
Brown and serve
Heat lard in a pan and brown the potatoes for a short time.
Remove from the lard, sprinkle with a little salt, and serve on a platter with broiled beefsteak.
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
- Raw potatoes
- Form the main body of the dish, becoming tender inside once boiled.
- Lard
- Fat for browning the potatoes, giving them a golden, crisp surface.
The step that matters
Drying the potatoes before browning. Surface moisture turns to steam in hot fat and prevents browning, so the boiled potatoes should be dried briefly on a towel before they go into the lard.
“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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