Parisian Potatoes
Ingredients
Directions
Prepare
Pare and cut the potatoes into balls the size of a walnut.
Reserve the trimmings for mashed potatoes.
Boil and dry
Place the potato balls in a pot with plenty of cold water and salt.
Boil until just tender, about 15 minutes.
Drain and lay them on a towel to dry.
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, which turns soft and tender as they cook.
- Coarse sea salt
- Seasons the cooking water so the potatoes take up flavor as they boil.
The step that matters
Boil until just tender. Potatoes keep cooking from residual heat after they leave the pot, and overcooking makes the outside mushy and the interior crumbly. Checking early preserves a firm, even texture.
“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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