Parisian Potatoes

Parisian Potatoes – They're Not Supposed to Be Easy

There were several recipes and techniques we learned at culinary school that the chefs joked we'd probably only see there, and for me Parisian potatoes were the most memorable. I thought they were just the least interesting thing ever, and with all the amazing, and much easier ways to prepare potatoes, I couldn't fathom why we were wasting time learning how to make them. But, that's because I was thinking like a prep cook, and not like the guest in a restaurant.

Of course they were annoying, and time consuming, and tricky to cook perfectly on a large scale, but they certainly impressed the lucky few who got to enjoy them. People generally love things that are hard to make, or at least look hard to make, and being fried crispy in butter doesn't hurt. Happily, as predicted at Paul Smith's College, I only prepared these a few times in my career, but over the years, I've done them as a special occasion side dish, always to rave reviews.

There are no critical tips to give other than the few things I stressed in the video. When scooping, don't try getting too many balls per potato, otherwise they won't be perfectly round, and if they're not perfectly round, then what's the point? Also, don't overcook them when you parboil. We want the inside to get perfectly soft and fluffy at the same time the outside gets golden and crisp, otherwise they might get dry. I hope you never have to scoop a 5-gallon bucket of these, like a certain cook I know, but for a special occasion, for a much smaller group, I really do hope you give these a try. Enjoy!