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Parisian Potatoes (pommes de terre à la parisienne)

Erken 1914: Parisian potatoes – potato balls parboiled 10 min in salted water, browned in butter in a hot oven, tossed with butter and parsley before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 359 (falt i det fri)

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About the dish

From the potato chapter of Stor kokebok (1914). Parisian potatoes were a French-inspired festive garnish for roasts and fish, in which the potatoes are shaped into small balls with a potato baller ("scooping iron").

How to make it

  1. 1

    Form the potato balls

    Peel the potatoes and scoop them into small, round balls with a potato baller.

  2. 2

    Parboil

    Put the balls in boiling, salted water – only just enough to barely cover them – and simmer for 10 minutes.

  3. 3

    Roast in the oven

    Drain off the water. Put the potatoes in a frying pan with 2 tablespoons melted butter and place it in a good hot oven (about 225 °C (435 °F)). Shake the pan often until the potatoes are nicely golden brown.

  4. 4

    Finish and serve

    Just before serving, add the rest of the butter unmelted and the finely chopped parsley. Shake the potatoes gently in the pan and serve at once on a warm platter.

Changes from the original

Amounts are converted to modern measures (1 liter of potatoes ≈ 700 g). "Rusk" and "simmer" have been kept in the transcription, but the steps are written in modern language. Oven temperature has been specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 359) → 1949 (korrekturlest, s. 396)~93% av teksten endretfjernetlagt til
1 l. uthulede poteter 50 gr. smør 1 spiseskefuld finhakket persille salt vand De skrællede poteter uthules til smaa runde kuler, som sættes over ilden i kokende, saltet vand, saa meget, at det netop staar over dem; smaakoker i 10 minutter. Vandet siles fra, Potetene er av størrelse og poteterne lægges i tykkelse som en stekepande med 2 spiseskeer smeltet smør; sættes liten finger. De vaskes, kokes i saltet vann, skrelles, holdes godt varm ovn; panden rystes ofte, til poteterne er pent gulbrune; idet de skal serveres, tilsættes resten av smørret, usmeltet, varme og den finhakkede persille, poteterne rystes anrettes med forsigtighet rørt smør, eller de stues i panden smør, mel og serveres straks paa det dertil bestemte fat. fløte eller melk.

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Frequently asked questions

How do I make the round potato balls?
Peel the potatoes and scoop them into small round balls with a melon baller / parisienne scoop. You need about 1 liter of balls for 4 servings.
How long should the potatoes be parboiled?
They simmer for 10 minutes in boiling, salted water – just enough water to cover them. Then the water is drained off.
How do they turn golden brown?
Put them in a frying pan with 2 tablespoons melted butter and place the pan in a good hot oven. Shake the pan often until the balls are nicely golden brown.
When are the rest of the butter and the parsley added?
Just before serving: add the rest of the butter unmelted and 1 tablespoon finely chopped parsley, shake gently, and serve at once.

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