There’s something quietly satisfying about making Parisienne potatoes. It’s not a rushed weekday recipe or some TikTok trend — it’s slow, neat, and oddly therapeutic. You’re just scooping tiny, round potato balls from a humble spud, and with a little butter and patience, turning them into golden bites of crisp fluffiness.
I can imagine Mary Berry doing this in a soft cardigan, telling you to “just let them take their time in the pan.” And she’d be right. This recipe is all about simplicity and technique — no fancy gadgets (okay, maybe one scoop), no faff, just lovely cooking.
There’s something quietly satisfying about making Parisienne potatoes. It’s not a rushed weekday recipe or some TikTok trend — it’s slow, neat, and oddly therapeutic. You’re just scooping tiny, round potato balls from a humble spud, and with a little butter and patience, turning them into golden bites of crisp fluffiness.
I can imagine Mary Berry doing this in a soft cardigan, telling you to “just let them take their time in the pan.” And she’d be right. This recipe is all about simplicity and technique — no fancy gadgets (okay, maybe one scoop), no faff, just lovely cooking.
Ingredients
- 2 large russet potatoes — peeled and ready for scooping.
- 4 cups water
- 2 tablespoons kosher salt — the kind you can feel between your fingers.
- 2 tablespoons clarified butter — more on this below, but worth it.
That’s all. No herbs, no spices, nothing showy. The beauty is in how you treat the potato.
How to Make It
- Scoop your potato balls.
Grab a Parisienne scoop (or melon baller) and gently press into the potato. You want to aim for little round spheres — not perfect, but close. You’ll probably get 8–10 balls per potato. Don’t carve too close together or they’ll crumble. - Drop them in cold water.
As you scoop, toss each ball into a bowl of cold water. This stops them from browning and washes off extra starch — helps them crisp better later. - Boil briefly.
In a saucepan, bring your 4 cups of water and salt to a good boil. Add the potato balls and simmer for just 2 minutes. Not to cook them through — just to soften the outside slightly. - Drain and cool completely.
Carefully remove the potatoes and set them on a plate lined with kitchen towel. Let them dry and cool fully. This step’s crucial — if they’re even a little damp, they won’t crisp up properly in the pan. - Brown them gently.
Heat the clarified butter in a nonstick or cast-iron pan over medium heat. Once it’s hot but not smoking, add your dry potato balls. Let them cook for 7–10 minutes, stirring and turning often. You want them beautifully golden on the outside and tender inside. The smell at this point is buttery heaven. - Serve right away.
They’re best piping hot, straight from the pan. I like to sprinkle a pinch more salt on top just before serving.
Mistakes I’ve Made (So You Don’t Have To)
They fell apart while scooping.
I scooped too close together — leave a bit of space between each scoop to keep them round.
They didn’t crisp up.
I was impatient (classic). They need to be fully cool and dry before hitting the pan. Any moisture = sad, soggy spuds.
Used regular butter and it burned.
It happens fast. If you don’t clarify the butter, the milk solids can brown too quickly. Ghee works well too.
Storage & Reheating
Fridge: Cool leftovers completely and store in a sealed container. Good for 3 days.
Freezer: Yep, once cooked, they freeze well. Store for up to 3 months. Reheat from frozen or thaw first — both work.
To reheat:
- Oven: 350°F for 10–15 mins, until hot and crisp.
- Air fryer: 5–7 mins at 350°F.
- Stovetop: Bit of butter in a pan and a gentle reheat.
- Microwave: It’ll work, but you’ll lose the crisp. Only in emergencies.
What To Serve With Them
These little golden gems go with almost anything, but I love them with:
Or just a salad and poached egg — trust me, it works.
A roast chicken — crispy skin meets crispy spuds? Yes please.
Seared steak — rich on rich, with a side of greens to balance.
Pan-fried fish — the lightness of fish pairs beautifully with the buttery potatoes.
FREQUENTLY ASKED QUESTIONS
Can I just use normal butter?
You can, but keep the heat low or it’ll burn. Clarified butter is more forgiving and gives a better crisp.
I don’t have a Parisienne scoop. Now what?
Use a melon baller or even a teaspoon and carve gently. Or just cube the potatoes — it’s your kitchen, not the Ritz.
Can I freeze them raw?
Nope. Raw potato doesn’t freeze well — it goes grainy. Cook them first, then freeze.
Are they gluten-free?
Yep — no flour, no coating, just potato, salt, and butter. Simple and safe.
More Mary berry Recipes:
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
- Scoop out potato balls using a Parisienne scoop.
- Soak in cold water to prevent browning.
- Bring water and salt to a boil. Parboil potato balls for 2 minutes.
- Drain and cool completely on paper towels.
- Heat clarified butter in a pan over medium heat.
- Brown the potato balls for 7–10 minutes, turning often.
- Serve hot.