Making Pommes Parisiennes

This is the classic French way to prepare potatoes for sautéing. The name comes from the melon baller used to cut the potatoes, called cuillère parisienne or Parisian spoon. It produces small balls that cook in butter, or a mixture of butter and oil, to an even brown colour. Large floury potatoes are best - they produce a crisper result than waxy potatoes.