Decadent is not the word for it. These little potatoes are absolute heaven. If I could, I would eat them all by themselves with nothing more than a loaf of bread. Why would anyone want chips when they could have these!! I kid you not, they are fabulous. The French call these Parisienne Potatoes – but the French being the French they have to make things difficult. Before cooking they carve up the potatoes into perfect little balls using a melon baller. Now, while I like aesthetics, the thought of faffing about with a melon baller and a potato is not my idea of fun. I, instead, just cut the potato into thick cubes and the results are exactly the same in flavour, if not a little more rustic in appearance. Next time you’re considering mashed potatoes, try these instead – like me, you’ll be a convert after the first mouthful.
2-3 large floury potatoes (peeled and cut into 3cm cubes)
1 small shallot (skin on – bruised slightly with a rolling pin)
1 garlic clove (skin on – bruised)
1 small sprig of rosemary
35g butter (unsalted)
1 tablespoon olive oil
salt & pepper
Heat medium saucepan with water until you have a rolling boil. Add the potatoes and cook for 5 minutes. Drain and plunge into ice cold water. Drain again.
Heat a large frying pan with the oil and butter until bubbling. Add the garlic, rosemary, shallot and potatoes. Shake the pan to coat the potatoes with fat. Let them fry, turning occasionally for 20 minutes until they are soft inside and crunchy on the outside. Remove from the pan and drain on paper towels sprinkling with salt and pepper.
Serve with whatever you see fit.