Parisian Potatoes

Preparation info

  • 6

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. potatoes
  • 2–3 oz. butter or margarine
  • salt


Scrub, rinse and peel the potatoes. Using a round vegetable scoop, scoop small balls from the potatoes. Boil them until nearly tender and drain them well. Heat the butter in a frying-pan or Sauté pan and fry the potatoes in it, tossing them all the time until they are brown. Season and serve.