Potato Dishes
Parisienne Potatoes
Potato balls cut with a round scoop, fried lightly, roasted golden in the oven and rolled in a little meat glaze and butter.
- Serves 10
- Shallow-fried, then oven
- Needs a melon-ball scoop
- French
Portions
Units
Prices
Method
Cut the potatoes with a round scoop cutter.
Fry lightly in a little oil, drain off the surplus oil, season with salt, place in the oven (200°C (180°C fan)) and cook to a golden brown.
When cooked, roll in a little meat glaze and butter and serve sprinkled with chopped parsley.
Tip: tap a step to tick it off as you cook.
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See also
- Château Potatoes
- Olivette Potatoes
- Quick Demi-glace — a spoonful does the job of meat glaze
- Demi-glace (classic)
Chef’s notes
- Meat glaze (glace de viande) is brown stock boiled down until it is thick and syrupy. A spoonful of a good shop-bought beef demi-glace or a little dissolved stock pot does the same job.
Shopping list for 10 portions
Meat & poultry
Fruit & veg
Dairy & eggs
Oils, vinegars & sauces
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 27).