Pommes Parisiennes

Ingredients:

1 kg convert conversionpotatoes

salt

butter

 

extra:

melon/potato baller

 

 
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Preparation in advance:

Cut with a potato baller balls from the potatoes.

(Don't throw away the remainings, but cook them and make i.e. potato croquettes)

Put the balls aside in water with some salt.

Bring water to a boil, cook the balls almost done and drain.

How to prepare:

Heat the butter in a frying pan and fry the pommes parisiennes golden brown and well done.

 

(You can deep-fry the pommes too, but dry the balls well with kitchen paper then.)

 

 

First published: April 12, 2003, Netherlands

 

 

 

 

 

 

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