Parisian Potatoes, Parisienne Potatoes
How To Make Parisienne Potato Balls

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I like to serve these Parisian (Parisienne) Potatoes for a dinner party with the main entree because they are different

parisienne potatoes

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Parisian (Parisienne) Potatoes
recipe and photograph by Peggy Bucholz

Recipe Type: potatoes, parisienne, parisian, garlic, side dish

Prep Time: 25 min
Total Time: 25 min
Serves: 8


2-1/2 to 3 pounds Russet potatoes, peeled
3 tablespoons extra-virgin olive oil

3 tablespoons butter
4 garlic cloves, minced
salt and pepper, to taste
Parsley, chopped for garnish


Using a melon baller, make small 1" in diameter potato balls, 5 to 7 are needed per person. They can be made in advance and kept in cold water.

Place balls in a saucepan covering them completely in cold water, bring to a boil then remove from heat, drain and pat dry. 

Heat olive oil and butter in a skillet over medium heat, add the Parisian potato balls, minced garlic, salt and pepper. Shake or stir the pan occasionally to ensure even cooking, do not burn the garlic. Test for doneness with the tip of a sharp knife. Add chopped parsley and serve on individual plates.
Garnish Parisian balls with parsley or basil and serve.

Wine recommendation: Pinot Gris; Chardonnay

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