Potatoes Parisienne Recipes

EASY PARISIAN POTATOES

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.

DANNYGIRL'S PARISIENNE POTATOES

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.

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.

PARISIENNE POTATOES

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.

POTATOES PARISIENNE

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:

• Peel potatoes, and cut into quarters. Brush with olive oil.
• Place remaining ingredients in a plastic bag and mix. Add potatoes to bag; shake to coat.
• Arrange in baking pan. Bake at 375 degrees F for 1 hour, turning once.
• Remove from oven and sprinkle with a little more Parmesan cheese.