Recipes

[Beebee2]

Not only are these really tasty, though simple, they make a nice presentation when you want simple flavors and a pretty plate, also. I like them especially with roast chicken and green beans, but they're nice with steak and other typical 'bistro' foods. If you want to prepare beforehand, cut them into the 'melon ball shapes' the night before, hold in water, and then drain before using.

Rebecca Franklin’s Parisian Potatoes

This Parisian potato recipe evokes all the best of French bistro fare. Serve the delicious tubers with steak, herbed chicken, or even stuffed seafood for a complete meal.

3 lb waxy potatoes, peeled
3/4 t salt
1/4 t ground black pepper
3 T canola oil
3 T butter
Special equipment: melon baller

Cook's note: substitute 6 tablespoons duck fat for the oil and butter

Scoop out as many rounds from the raw potatoes as you can and place them in a large saucepan filled with cold water. Salt the water, bring it to a boil, and then cook the potatoes for 4 minutes. Drain them and set them aside for a moment.

Preheat the oven to 425F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over low-medium heat. Add the blanched potato rounds to the pan and gently toss them so they are evenly coated in the fat. Sprinkle salt and pepper over the potatoes and then roast them, stirring occasionally, in the preheated oven for 25 to 30 minutes. The Parisian potatoes are done when they turn golden brown; serve them immediately.

This Parisian potato recipe makes 6 servings.