The recipe for Parisian potatoes.
The history of the Parisian apple is linked to that of a clever little spoon which makes it possible to form balls in the flesh of fruits or vegetables.
She would have been born in Paris, after the Revolution.
It was also at this time that the potato became particularly popular.
In 1887 appears for the first time the mention of hazelnut apple which precedes the Parisian apple, of smaller size. In the first version, the potato balls are first roasted in butter, then rolled in meat glaze (reduction to a syrupy consistency) and sprinkled with chopped parsley.
The recipe for Parisian potatoes: Ingredients :
- 1 kilo of potatoes (firm flesh)
- Oil
- Butter
- Parsley / salt
1. Make small balls using a Parisian apple spoon.
2. Blanch them for 5 minutes in boiling water and wring them well.
3. Cook them for 15 minutes in the oil, rolling them regularly to even out the cooking.
4. Finish by coloring them with a knob of butter.
5. Salt and sprinkle with parsley.
