Pommes Parisienne Recipes

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.

Steps:

• Cut rounded balls from the potatoes using a melon baller. They should be around 1 inch in diameter. Plan to serve 5, or 7 per person. (use the remaining bits of potato for soup, or mashed potatoes).
• These can be made the day before. Put them in cold salted water, covered, in the refrigerator.
• When ready to cook, drain and pat dry.
• Saute the potatoes over medium heat in the oil and butter in a large frying pan.
• Stir or shake often. Continue to saute until they are done. (fork tender) this should take 20 - 25 minutes.
• Add salt and pepper to taste and the garlic. Saute for another 2 minutes. Don't let the garlic burn!
• Add chopped parsley, and serve on individual plates.

Steps:

• 1) Peel potatoes and place in cold water 2) Using a melon baller scoop out evenly sized balls of potatoes placing them covered in cold water 3) Just before cooking drain the potatoes and dry with paper towels 4) Preheat a large stainless steel pan over MEDIUM HIGH HEAT 5) When hot add the clarified butter and melt then add the potatoes, toss to coat in butter and cook in single layer 6) Ensure that you cook the potatoes evenly, flipping the potatoes as needed and cooking for about 15 minutes 7) Once cooked remove from heat, season with salt and pepper and serve

Steps:

• Peel potatoes and, using melon-ball cutter, cut into marblesized shapes. As they are cut drop them into cold water. Drain.
• Put potatoes into saucepan and add cold water to cover. Bring to boil and cook about a minute.
• Heat oil in heavy skillet large enough to hold them in one layer. Add potatoes and sprinkle with salt and pepper. Cook over high heat, shaking skillet and stirring potatoes so they cook evenly, about a minute. Reduce heat to low and continue cooking, shaking skillet occasionally, about 8 minutes or until potatoes are browned on outside and tender throughout.
• Drain potatoes in sieve and return to skillet. Add butter. When it is melted toss potatoes to coat well. Sprinkle with parsley and serve.

Steps:

• Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
• Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.
• Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.
• Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
• Roast for 30 mins, shaking halfway to prevent sticking.