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Parisian potatoes are made with potatoes and a Parisian scoop, a simple little utensil that allows you to cut spheres out of fruits and vegetables very easily. There are various styles:
The classic round Parisian scoop. Choose the double version, if possible, that lets you cut out balls of different sizes. The small side is great for removing the eyes from a pineapple!
There is also the slightly oval spoon.
It is also available in different sizes.
Peel the potatoes and leave them in a container of water so that they don’t oxidize through contact with the air.
Hold the potato firmly in one hand.
With the other hand, place the spoon flat on the flesh of the potato. Press, then give a lateral (swing) motion, pressing the spoon well into the flesh of the potato.
End by making a few complete rotations to thoroughly detach the ball.
Repeat: press, cut, turn.
With the oval spoon, the technique is the same. It produces little footballs.
Or medium balls the size of the spoon. The potatoes can then be cooked in boiling salted water before being browned in butter.
Boil the trimmings and mash them. They can be used to thicken a soup, etc. In cooking, nothing goes to waste!