Recipes > Vegetables > Potatoes > Parisian Potatoes

Parisian Potatoes


  • 1 quart of raw potatoes
  • 1 saltspoonful of salt
  • 1 teaspoonful of chopped parsley


Pare and cut the raw potatoes in balls the size of a walnut, reserving the trimmings to use for mashed potatoes; put the balls over the fire in plenty of cold water and salt, and boil them until just tender enough to pierce easily with a fork; which will be in about fifteen minutes; drain them, lay them on a towel a moment to dry them, and then brown them in enough smoking hot lard to immerse them entirely; when they are brown take them up in a colander, and sprinkle them with the salt and chopped parsley.


Print recipe/article only


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

comments powered by Disqus