Sort ingredients
stufunee
QR Code
Listen
Pdf
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.