CRISPY POTATOES À LA PARISIENNE
Also called Parisienne potatoes, this dish was fashionable throughout the Gilded Age, often served alongside filet of beef, beefsteak, chops or game, or even as a part of Christmas dinner. New York Cooking School founder Juliet Corson featured it as part of the “Fourth Lesson of the Ladies’ Course” in her 1883 Cooking School Text Book.
Makes: 4 servings
3 pounds waxy potatoes, such as Yukon Gold
teaspoon salt, plus teaspoon, divided
3 tablespoons unsalted butter 3 tablespoons vegetable or canola oil
cup fresh minced parsley
1. Heat oven to 425 degrees. Wash and peel the potatoes. Use a vegetable scoop or melon baller to cut ball-shaped pieces out of each potato that are about 1 inch in diameter and place them in a large stockpot of water. (The remaining potato pieces can be placed in a container of cold water to prevent browning and used later to make mashed potatoes or add to soup.) 2. Add teaspoon salt to the stockpot and bring to a boil. Cook for 5 minutes. Drain in a colander and set aside.
3. Place the butter and oil in a large cast-iron skillet over medium heat. Once the butter is melted, remove from heat and add potatoes, turning them gently so they are coated on all sides. Sprinkle with teaspoon salt.
4. Place the skillet on the center rack of the oven and cook for 15 minutes. Remove the pan from the oven and turn the potatoes so that they can brown on the other side. Return to the oven and cook for an additional 10 to 15 minutes.
5. Remove the potatoes from the oven and transfer to a large serving bowl or platter. Sprinkle with parsley and serve.