CLASSIC POMMES PARISIENNE

This is a classic and very delicious way to serve potatoes (pictured top left). It gets its name from a Parisienne scoop, which is like a melon baller.

Serves 6

● 500g (1lb 2oz) potatoes (we used King Edward)

● 50g (1¾oz) butter

● 2 sprigs of thyme

● 500ml (18fl oz) beef stock

● Salt and freshly ground black pepper

Peel the potatoes and place in a bowl of cold water. Using a melon baller, scoop out even-sized balls of potato, placing them back in the water until you’ve finished. This will take some time and you can use any remaining potato later to make mash. Drain the potato balls and pat dry.

Place a large frying pan on a medium heat, and add the potato balls in an even layer. Add 1tbsp cold water and the butter. Sprinkle with the thyme sprigs and pour the beef stock over.

Bring to the boil and cook until the sauce is sticky and reduced, swirling the pan to coat the potatoes until they are golden and just cooked – around 15 minutes or so. Season and serve alongside your chosen meat or fish.