Tuesday, January 17, 2012

Papas Noisette or Pommes de terre Parisiennes

If there is any vegetable that we all love in our house it is potatoes, any type, any style, our daughter would be happy if we just feed her mashed potatoes or french fries all the time. But after a while you may get tired to eat the same style over and over, so here is an alternative way of preparing potatoes. It takes a little more time for preparation but they look fantastic and taste great, and are a good companion for meat dishes.

Some people call them Pommes Noisettes, which means "hazelnut" in French, others just Parisiennes derived from the name of the melon baller tool called cuillère parisienne or parisian spoon.

For 4 to 6 portions I used two large potatoes, get the ones used for baking which are more floury and get crisper than the waxy ones. I cut them by half on the large side to make them more easy to handle, then start to scoop out the potato "balls" and put them on iced cold water. Don't worry if you don't get perfect spheres and the left over, don't trash it, I'll tell you what to do later.
If you don't have a clue about how to use the baller tool watch this video, it is in French but you will get the picture.

Preheat the oven to about 400 F. When you have the little potato balls ready, take them out of the cold water, dry them, while you start melting two tablespoons of butter and a little bit of olive oil on an oven proof skillet.

Sauté the potatoes on the butter for about 3-4 minutes, and then put the skillet in the oven for about 20 to 30 minutes until they are tender and golden brown. Before serving season with salt and fresh black pepper and sprinkle with parsley flakes.

What to do with the potato scraps ? Just chop them in little pieces, chop half an onion and put them to caramelize in a medium size skillet with the little bit of olive oil, when they start to get clear drop the potato pieces and mix with the onions, on a bowl beat four eggs, season with salt and pepper and drop on the skillet. Mix for few minutes and then transfer to the oven to finish cooking.

You just made a quick and easy Potato Frittata :-)

Buon Mangiare
Giorgio (as my grandpa use to call me)

1 comment:

  1. What the chef in the video says you can do also with the potato scraps is to use them in a chowder or for mashed potatoes.


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