Pommes Parisiennes

Parisian Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

For this you need one of those metal vegetable scoop things that people used to use for making melon balls. Peel the potatoes and cut out as many balls as you think appropriate.


  • 900 g/ 2 lb waxy potatoes
  • salt and pepper
  • 85


Cut the potatoes into balls as described above. Blanch these balls in rapidly boiling salted water for 4–5 minutes, then drain through a colander.

Melt the butter in a big frying pan and fry the potato balls in this over a low to moderate heat, tossing and turning them constantly until they are brown all over.

Season with salt and pepper and serve immediately.