Recipe Details
Ingredients
-
2largerusset potatoes, peeled
-
4cupswater
-
2tablespoonskosher salt
-
2tablespoonsclarified butter
Cooking Directions
-
Gather all ingredients.
ALLRECIPES / DIANA CHISTRUGA
-
Scoop out as many potato balls as you can per potato using the smaller end of a Parisian scooper, 8 or 9 balls per large potato. You can’t get too many out of each potato. If you want perfectly shaped balls, don’t scoop too close together.
ALLRECIPES / DIANA CHISTRUGA
-
Drop potato balls into a large bowl of cold fresh water so they don’t discolor. Use potato carcasses for another use, e.g. potato pancakes.
ALLRECIPES / DIANA CHISTRUGA
-
Add potato balls, water, and kosher salt to a large pot. Stir and bring to a boil over medium-high heat. Once water is boiling, boil for just 2 minutes. Potatoes should still be firm, but not raw.
ALLRECIPES / DIANA CHISTRUGA
-
Turn off heat and remove potato balls with a strainer. Allow to drain in one layer on a plate lined with paper towels. Cool until they are room temperature.
ALLRECIPES / DIANA CHISTRUGA
-
Heat clarified butter in a skillet over medium heat for 2 minutes. Carefully add completely dry and cooled potatoes to butter. Brown potatoes until outsides are golden and crispy, and the insides are tender and fluffy, 7 to 10 minutes. Move and stir potatoes often so they brown evenly .
ALLRECIPES / DIANA CHISTRUGA
-
Remove from heat and serve immediately.
ALLRECIPES / DIANA CHISTRUGA
Recipe Tips
You can use 1 tablespoon of regular salt instead of kosher salt.
Parboiling the potatoes in well-salted water makes for a nicely seasoned Parisian potato, but the potatoes can be cooked in plain water and seasoned with salt at the end if so desired.
Potatoes must be dry and fully cooled before browning in butter. They can be made ahead and refrigerated.
To make clarified butter (the pure butter “oil”), melt unsalted butter, then skim off any and all of the white milky foam from the top. Spoon the pure golden butter into another ramekin, being careful not to include any liquid at the bottom.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories404 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 8g |
40% |
| Cholesterol 33mg |
11% |
| Sodium 5793mg |
252% |
| Total Carbohydrate 67g |
24% |
| Dietary Fiber 5g |
17% |
| Protein 8g |
16% |
| Potassium 1544mg |
33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
