Pommes Parisienne

By Roygon

use melon baller to create small potato balls and cook in clarified butter

Ingredients

• 4 Lbs Russet or Yukon Gold Potatoes
• -----
• 4 Tbsp Clarified Butter
• -----
• Sea Salt
• Freshly Cracked Pepper

Details

Servings 4

Preparation

Step 1

1) Peel potatoes and place in cold water

2) Using a melon baller scoop out evenly sized balls of potatoes placing them covered in cold water

3) Just before cooking drain the potatoes and dry with paper towels

4) Preheat a large stainless steel pan over MEDIUM HIGH HEAT

5) When hot add the clarified butter and melt then add the potatoes, toss to coat in butter and cook in single layer

6) Ensure that you cook the potatoes evenly, flipping the potatoes as needed and cooking for about 15 minutes

7) Once cooked remove from heat, season with salt and pepper and serve