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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 359)~79% of the text changedremovedadded
1 l l. uthulede poteter (ca. 700 g, formet til små kuler). 50 g smør. gr. smør 1 ss spiseskefuld finhakket persille. 1 ts persille salt (til kokevannet). vann (så vidt det dekker potetene). Skrell potetene og hul dem ut vand De skrællede poteter uthules til små, smaa runde kuler med potetjern.. Legg kulene kuler, som sættes over ilden i kokende, saltet vann – bare så mye vand, saa meget, at det står så vidt netop staar over dem – og småkok dem; smaakoker i 10 minutter.. Sil av vannet. Legg potetene minutter. Vandet siles fra, og poteterne lægges i en stekepanne stekepande med 2 spiseskjeer spiseskeer smeltet smør og sett den smør; sættes i godt varm ovn (ca. 225 °C). Rist pannen ofte ovn; panden rystes ofte, til potetene poteterne er pent gyllenbrune.. Rett før servering tilsettes gulbrune; idet de skal serveres, tilsættes resten av smøret usmeltet smørret, usmeltet, og den finhakkede persillen. Rist potetene forsiktig persille, poteterne rystes med forsigtighet i pannen panden og server serveres straks på et varmt paa det dertil bestemte fat.

Note on Modernised

Mengder er omregnet til moderne mål (1 liter poteter ≈ 700 g). «Kavring» og «smaakoker» er beholdt i transkripsjonen, men trinnene er skrevet i moderne språk. Presisert ovnstemperatur.

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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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