Mary Berry Parisienne Potatoes is crafted using basic ingredients like, russet potatoes, water, kosher salt, and clarified butter. This recipe is quick, taking just 30 minutes, and serves four.
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🧡 Why You’ll Love Mary Berry Parisienne Potatoes Recipe
- Simple Ingredients: Requires only two main ingredients, russet potatoes and clarified butter, making it easy to whip up without a trip to the grocery store.
- Crispy Texture: Achieves a perfect balance of crispy golden outsides and tender fluffy insides, creating a delightful contrast in every bite.
- Elegant Presentation: The Parisian scooped potato balls add a touch of elegance to your table, making them a visually appealing side dish for special occasions or dinner parties.
❓ What Is Mary Berry Parisienne Potatoes Recipe?
Mary Berry Parisienne Potatoes is made with peeled russet potatoes, water, kosher salt, and clarified butter. The potatoes are shaped into balls using a Parisian scooper, boiled briefly, then browned in clarified butter.
🥔 Mary Berry Parisienne Potatoes Ingredients
- 2 large russet potatoes, peeled
- 4 cups water
- 2 tablespoons kosher salt
- 2 tablespoons clarified butter
🥘 How To Make Mary Berry Parisienne Potatoes
- Use a Parisian scooper to scoop out potato balls, aiming for 8 or 9 per large potato. Avoid scooping too close together for perfectly shaped balls.
- Place the potato balls in a bowl of cold water to prevent them from turning brown. You can use the leftover potato carcasses for other dishes like potato pancakes.
- In a large pot, bring water and kosher salt to a boil over medium-high heat. Add the potato balls and boil for just 2 minutes, ensuring they remain firm but not raw.
- Turn off the heat and carefully remove the potato balls with a strainer. Allow them to drain on a plate lined with paper towels, letting them cool to room temperature.
- Heat clarified butter in a skillet over medium heat for about 2 minutes until hot.
- Add the completely dry and cooled potato balls to the skillet. Brown them until the outsides are golden and crispy, and the insides are tender and fluffy. This should take approximately 7 to 10 minutes, stirring often to ensure even browning.
- Once the potato balls are evenly browned, remove them from the heat immediately and serve hot.
💭 Recipe Tips
- Parboiling Options: Parboil potatoes in well-salted water for a seasoned taste. Alternatively, cook potatoes in plain water and add salt at the end.
- Preparation for Browning: Ensure potatoes are dry and fully cooled before browning also potatoes can be made ahead and refrigerated for convenience.
- Making Clarified Butter: Melt unsalted butter., Skim off-white milky foam. and spoon pure golden butter into another container, avoiding any liquid at the bottom.
🥗 What To Serve With Parisienne Potatoes?
Serve Parisienne Potatoes with grilled steak, roast chicken, pan-seared fish, vegetarian options, or salads for a deliciously versatile meal.
🎚 How To Store Leftovers Parisienne Potatoes?
- In the fridge: Store leftover Parisienne Potatoes in an airtight container for 3 days.
- In the freezer: Freeze leftover Parisienne Potatoes in a freezer-safe container for 3 months.
🥵 How To Reheat Leftovers Parisienne Potatoes?
- In the oven: Reheat leftover Parisienne Potatoes in a preheated oven at 350°F for 10-15 minutes.
- In the microwave: Reheat Leftovers Parisienne Potatoes on high for 1-2 minutes, stirring halfway through.
- On the stove: Reheat Leftovers Parisienne Potatoes in a skillet over medium heat for 5-7 minutes, stirring occasionally.
- In the air-fryer: Leftovers Parisienne Potatoes can be reheated in Air-fry at 350°F for 5-7 minutes.
FAQ’S
Can I Use Regular Butter Instead Of Clarified Butter?
Yes, you can use regular butter as a substitute for clarified butter. However, clarified butter is preferred for browning as it has a higher smoke point and imparts a richer flavor without the risk of burning.
What Type Of Potatoes Is Best For Parisienne Potatoes?
Russet potatoes are the best choice for making Parisienne Potatoes. Their high starch content and dry texture result in fluffy interiors and crispy exteriors when cooked.
Can I Freeze The Uncooked Potato Balls?
It is not recommended to freeze uncooked potato balls as freezing can affect the texture and consistency of the potatoes. It’s best to parboil and brown them before freezing for better results.
Can I Use A Different Type Of Scooper?
While a Parisian scooper is traditionally used for shaping potato balls, you can use alternatives like a melon baller or spoon. However, keep in mind that different scoopers may produce slightly different sizes and shapes of potato balls.
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Mary Berry Parisienne Potatoes Nutrition Facts
- Calories: 404
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 33mg
- Sodium: 5793mg
- Total Carbohydrate: 67g
- Dietary Fiber: 5g
- Protein: 8g
- Potassium: 1544mg
Mary Berry Parisienne Potatoes
Description
Mary Berry Parisienne Potatoes is crafted using basic ingredients like, russet potatoes, water, kosher salt, and clarified butter. This recipe is quick, taking just 30 minutes, and serves four.
Ingredients
Instructions
- Use a Parisian scooper to scoop out potato balls, aiming for 8 or 9 per large potato. Avoid scooping too close together for perfectly shaped balls.
- Place the potato balls in a bowl of cold water to prevent them from turning brown. You can use the leftover potato carcasses for other dishes like potato pancakes.
- In a large pot, bring water and kosher salt to a boil over medium-high heat. Add the potato balls and boil for just 2 minutes, ensuring they remain firm but not raw.
- Turn off the heat and carefully remove the potato balls with a strainer. Allow them to drain on a plate lined with paper towels, letting them cool to room temperature.
- Heat clarified butter in a skillet over medium heat for about 2 minutes until hot.
- Add the completely dry and cooled potato balls to the skillet. Brown them until the outsides are golden and crispy, and the insides are tender and fluffy. This should take approximately 7 to 10 minutes, stirring often to ensure even browning.
- Once the potato balls are evenly browned, remove them from the heat immediately and serve hot.
Notes
- Parboiling Options: Parboil potatoes in well-salted water for a seasoned taste. Alternatively, cook potatoes in plain water and add salt at the end.
Preparation for Browning: Ensure potatoes are dry and fully cooled before browning also potatoes can be made ahead and refrigerated for convenience.
Making Clarified Butter: Melt unsalted butter., Skim off-white milky foam. and spoon pure golden butter into another container, avoiding any liquid at the bottom.