by Chef Denise Marchessault
"Parisian Potatoes may sound elegant but they’re just everyday potatoes shaped with 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 trim leftover to use in potato salads, soup, frittatas or savoury croquettes."
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
Using a melon baller, carve as many balls from each potato as possible, saving the leftover trim in cold water for another 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 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. The potatoes are done when they're crisp on the outside and tender on the inside when tested with the tip of a knife.
Season with rosemary, oregano and Kosher salt. Serve immediately.
To find out more about what Denise is up to, keep an eye out for her classes with us here, be the first to know about the launch of her upcoming cookbook British Columbia from Scratch over on her website, and what she's cooking over on her Instagram.