Parisian Potatoes

Parisian Potatoes

Parisian Potatoes may sound elegant but they’re just everyday potatoes shaped with a dollar store melon baller.  It’s a simple trick that transforms ho-hum potatoes into a dressy side-dish for steak, roast chicken or pork. The potatoes can be sautéed in any sort of fat but duck fat transcends all others.

When you shape potatoes in perfect little orbs, you’ll have enough odd-shaped  leftover trim to use in potato salads, soup, frittatas or savoury croquettes.

Serves 4

6 large Yukon Gold potatoes, rinsed and dried with a clean towel
Vegetable oil, rendered bacon fat or duck fat*
1 sprig of fresh rosemary, finely chopped.
Pinch of dried oregano
Kosher salt

Using a melon baller, carve as many balls from each potato as possible, saving the leftover trim in cold water for future use.

In a heavy skillet or cast iron pan, add about 1 to 2 tablespoons of oil or fat and heat until shimmering.  Add the shaped potatoes in batches, being mindful not to overcrowd the pan. Cook on medium heat, shaking the pan now and then, to ensure even browning on all sides. Test the potatoes with the tip of a knife; they’re done when crisp on the outside and tender on the inside.

Season with rosemary, oregano and Kosher salt.   Serve immediately.

* The last time I checked, duck fat was sold at  Choux Choux Charcuterie and Slaters First Class Meats in Victoria and Oyama Sausage Company at Granville Island Public Market in Vancouver.

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