PARISIENNE POTATOES
Simple ingredients come together to make ordinary potatoes into a gourmet dish! This recipe does not use pre-cut potatoes, which can be very costly. You can use them if you wish however.
Provided by Hag chef
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut rounded balls from the potatoes using a melon baller. They should be around 1 inch in diameter. Plan to serve 5, or 7 per person. (use the remaining bits of potato for soup, or mashed potatoes).
- These can be made the day before. Put them in cold salted water, covered, in the refrigerator.
- When ready to cook, drain and pat dry.
- Saute the potatoes over medium heat in the oil and butter in a large frying pan.
- Stir or shake often. Continue to saute until they are done. (fork tender) this should take 20 - 25 minutes.
- Add salt and pepper to taste and the garlic. Saute for another 2 minutes. Don't let the garlic burn!
- Add chopped parsley, and serve on individual plates.
Nutrition Facts : Calories 456.6, Fat 3.6, SaturatedFat 1.3, Cholesterol 3.8, Sodium 44.5, Carbohydrate 97.3, Fiber 12.3, Sugar 4.3, Protein 11.3
EASY PARISIAN POTATOES
Our easy Parisian potatoes recipe features potato balls scooped out with a melon baller and baked in butter or duck fat until golden and crispy.
Provided by Rebecca Franklin
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Using a melon baller, scoop out as many rounds from the raw potatoes as you can and place them in a large saucepan filled with cold water.
- Salt the water, bring it to a boil, and then cook the potatoes for 4 minutes. Drain well and set them aside for a moment.
- Preheat the oven to 425 F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over medium-low heat.
- Add the blanched potato rounds to the pan and gently toss them so they are evenly coated in the fat. Sprinkle salt and pepper over the potatoes and then roast them, stirring occasionally, in the heated oven for 25 to 30 minutes.
- The Parisian potatoes are done when they turn golden brown. Serve immediately as a side dish with steak, chicken, or seafood.
Nutrition Facts : Calories 323 kcal, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, Sodium 288 mg, Sugar 3 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
PARISIENNE POTATOES
I found this recipe in a book I borrowed from the library, made them for our Christmas dinner and were gobbled up. Delicious.
Provided by Evie3234
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 380°F.
- Peel the potatoes and cut in to 1 inch cubes.
- Put the potatoes and onion wedges into a pan, cover with cold salted water and boil for about 10 minutes, or until just cooked.
- Drain and pour in to a shallow buttered ovenproof dish, season with salt and pepper and pour over the cream.
- Sprinkle with the cheese and cook for 15-20 minutes until golden and bubbling.
Nutrition Facts : Calories 388.8, Fat 17.4, SaturatedFat 10.6, Cholesterol 60.6, Sodium 78.2, Carbohydrate 49.4, Fiber 6.1, Sugar 3, Protein 10.7
DANNYGIRL'S PARISIENNE POTATOES
I searched and searched for a recipe to make Parisienne or Portuguese potatoes. Nothing came up, so I put this together. Cook time includes marinating.
Provided by Dannygirl
Categories Potato
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes and spices with half cup oil.
- Shake so all potatoes are coated.
- Let Marinate in the fridge 4 hours.
- Heat oven to 350 degrees F.
- In glass baking dish, pour 2 tbsp Olive and spread around bottom of dish.
- Spread marinated potatoes on bottom of dish in a single row.
- Bake 1 hour, flip potatoes half way through cooking.
POTATOES PARISIENNE
Categories Potato Side Sauté Vegetarian Low/No Sugar Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Clarify butter:
- In a heavy saucepan melt the butter over low heat. Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth. Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan. Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator. The butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth of its original volume.
- Make the potatoes:
- Scoop out balls from the potatoes with a small melon-ball cutter and dry them well. In a heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it sauté the potatoes, shaking the skillet, until they are golden brown. Sprinkle the potatoes with salt and pepper to taste, reduce the heat to moderately low, and cook the potatoes, covered, shaking the skillet occasionally, for 12 to 15 minutes, or until they are tender.
PARISIENNE POTATOES
Steps:
- 1. Preheat oven to 350. Put cubed potatoes and onions in water and cook until just tender.
- 2. Drain and pour into a shallow buttered dish. Season with salt and pepper. Add cream.
- 3. Sprinkle with cheese and bake 20 minutes or until bubbly.
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