Parisian Potatoes - Crispy Buttery Round French Fries - Food Wishes

Sure these are tedious, and time consuming to make, but if you’re cooking for somebody special on date night, these gorgeous, crispy, butter-fried potato balls would be an excellent choice. Enjoy!
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[@daveskimmer]

Chef John, years ago I was a dishwasher/prep boy and I was the person that balled these potatoes and I tried this recipe at home. I came up with the Idea of stuffing the "HOLY" spuds with chives, scallions and whatever else was on hand. I was 13 at the time,and I was one of eight kids and a meal like this was very rare. If we could afford butter or sour cream I would pipe them into the spuds. I have always considered this to be my first step in becoming a chef. Thanks for the memories Chef! Chef Dave P.S I am 83 and I still love to cook for friends & family.

[@annakeye]

What a great comment. Your suggestion for filling the holey spuds with bits and pieces is clever and would be a good way to get some kids into cooking. I'm thinking mushrooms and bacon, or piping a combination of mashed *kumera and spuds with garlic, chives, or parsley and some finely chopped bacon or t.v.p. bacon for the vegetarians. I'm going to give this a go because Spring time is upon us and the barbecue will be coming out for the warm evenings that are promised. *Kumera is what those not from Aotearoa-New Zealand refer to as _sweet potato_ I think. My favorite is the purple variety (cream inside) and there's a lovely orange shade but its not as delicious as the purple.

[@Jen0714]

@daveskimmer Thank you for sharing that story. I love hearing the story of how someone started in what would become their career! Keep on cooking, Chef Dave!

[@kunairuto]

Wonderful story, Dave!

[@AJisdabombsauce]

Keep on cooking for your loved ones, a truly magical and wonderful way of giving!

[@sheriffkimbo]

Lovely anecdote, Chef Dave! Brought a big smile to my face

[@befuddled2010]

French fries butter flavored and ball shaped are my dream come true. Thank you Chef John.

[@hxhdfjifzirstc894]

The only problem is they keep rolling out of my spoon.

[@allfields]

Love hearing the old culinary tales. My Culinary Arts instructor died in 2020. We need more stories from the old masters.

[@goshdarnit]

❤

[@jaji8549]

The last chef I trained under also passed in '20. I was honored to hear that of all the part-timers he hired and trained in 40 years I was the only one he really liked!

[@kathlynterry8196]

This is by far the cutest dish you’ve ever made for us.

[@marvin19966]

you will top this

[@palaceofwisdom9448]

In the spirit of bringing back old classics, I bet these would be good dipped in a fondue.

[@nancy9478]

I just gained 5 lbs and had a 70s flashback! Yum!

[@zonacrs]

Made with Fromunda cheese, sprinkled with saffron threads and served by Alec Baldwin with a cheesy ball remark...

[@Claudia-up6hr]

🤔Damn, trying to remember what happened to the 8 fondue sets 🫕🫕🫕🫕🫕🫕🫕🫕I got as wedding gifts in 1963!

[@marvin19966]

and so would you rawr

[@jaji8549]

@@zonacrs🤣

[@geelee1977]

I always knew Chef John was a baller😂

[@LeyenaZoey]

in Dutch they are called "Krieltjes". they are lovely!

[@suzannevega2289]

I love these, I normally throw herbs in there to mix it up.. Last week it was sprigs of rosemary with rotisserie chicken. Tonight was pork chops, roasted appples and sage parisian potatoes, They were unbelievably good!

[@doctorsteevo]

I m French, and these are my fav potato stuff...I usually buy them ready-made when I go back to France but I will try this...Merci beaucoup!

[@spiderdog762]

Ah, these videos are always a treat...

[@kiffsadlig9128]

In France we call it, « pomme noisette » and we eat it for christmas or the New year’s eve. You can buy it frozen, in bags of 2 kg in every supermarket.

[@dwain415]

Nice! I would cut the potatoes in half to scoop out some more from the inside.

[@foxymama2003]

I love these with fresh parsley and rosemary! I only make them on special occasions usually with NY strip steaks, filet mignon or prime rib.

[@joew9879]

My daughter loves your videos.

[@danielsnow4868]

Tried this recipe a couple nights ago. Delicious! Easy to make and very tasty! Thanks Chef John

[@gcw8680]

My fav potato !! so good. thank you!

[@sakshattiwari6831]

I still remember seeing someone's comment I saw long back, that if you adjust the playback speed for x0.5 he sounds like a drunk uncle. And it's applicable to this date.

[@johndelye3402]

Because I worked at the Hapeville Dwarf House I'd call the cute little baking dish a hot brown dish,lol. The hot browns served in the dining room were served in dishes that looked a lot like that dish.

[@ndlz1]

Elegance in simplicity.🙏

[@Careful3890]

Is it only me thinking: swiss cheese potatoes of those russets. Cook them in the airfryer. Fill the holes whith pork minse and you have a handy snack.

[@NurmiSimo]

Parisian potatoes are quite popular in Finland

[@amateurshooter6054]

Thanks John

[@mariedupont6151]

In france we call those "Pommes noisettes"... I didn't know it was made this way. Thanks for enlightening me at 41 yrs old 😄I love them, but to me the best are "Pommes Dauphines".

[@karieltheone]

In my country we call these Noisette Potatoes, and we usually make them every Christmas as a side dish.

[@Blitzkrieg1976]

They look so dainty and delicious. I love this method, and will definitely try around the holidays!

[@shivamgupta-ni7me]

Chef, parboil the "potato carcass" in salt water, fry it like freach fries and add them to some indian cury of your choice. Keep in the fridge overnight. Eat next day with rice or naan.

[@Chumingo97]

those are a staple for christmas dinner in Chile.

[@jasonchen9645]

Chef , those potatoes look delicious, I never saw this done before, it's simple, easy to cook, and mixes it up a little when I want to try something different. I may finish off the potatoes though with a dash of smoked paprika for color and flavor. Thank you for posting this video.

[@Dirtbiker-guy]

I bet a sprinkle of grated pec romano on top of these as soon as you take them out of the pan would be delicious.

[@cperine39]

Yumm! I love Parisian and I love potatoes Sooooo this is perfect ❤️

[@kinokochouchou]

I am so making that on my weekend

[@msPaulaA1]

My brain was thinking that’s a lot of work for small balls but then I thought how awesome it would be to sauté them in butter with garlic and or rosemary. Now I have to make them.

[@lindainparis7349]

Halloween eyeballs!!! Thinking of cutting the potato skeletons in half, steaming them to keep shape. Dribble slightly with ketchup, insert cooked balls back in skeleton, small piece black olive for pupil.

[@hxhdfjifzirstc894]

@@lindainparis7349 I hate Halloween with a passion, but that sounds like a cool food project for kids.

[@lindainparis7349]

@@hxhdfjifzirstc894 me too,totally false fete !!! But I love thinking of ideas for it.I loved CJ’s face on a plate.

[@AugustFourSeven]

Maybe Chef John is not so into these- I happen to love them and forgot all about them! The texture! I was served them in France many times a decade ago and forgot all about them! Will make.

[@faithsrvtrip8768]

Duck fat with thyme would be divine ;) Cheers Chef John!

[@samburke8595]

30 years ago when I was a cook in a resort hotel, you could buy 20L pails of these potatoes. I think we were told they were made by special people in the city.

[@pandoraeeris7860]

The real French Fry.

[@JB-ce3gl]

not so really interesting, but commentary from chef John makes it always worth watching :-D

[@syx3s]

here is my thought for what to do wit the leftover potatoes. dice relatively fine and cook with the balls. then put the balls on top when serving.

[@syx3s]

almost like making a crappy hashbrown as a base.

[@tasadem20]

I think the recipe would also work with baby potatoes if you don't have the tool. You can boil them in hot water and put it on to ice water bath so you can remove the skin easily if you don't want to peel them.

[@6663000]

looks great

[@neuronyak959]

We call them "Pomme noisette" in france ( litterally Apple Hazelnut)

[@TheGeenat]

Looks fantastic. Might need a dip though?

[@DJ-fn3jm]

OH, possible awesome idea for the carcasses. Bake them until they are almost cooked through and then deep fry them!!

[@anitajinfla9762]

Looks delish...

[@10lauset]

Cheers to you. ..

[@sebastiansilva301]

The boiled potato balls look so perfect it almost seems edited in.

[@RobertGerrity]

Seems like a good pairing for your duchess potatoes to use up the carcasses!

[@ribartex_richardbrt]

I don't know if it's were the recipe came from but nowadays we have "pommes noisettes" that most of the time come frozen at the supermarket and it just look like this basically ^^

[@lisag9036]

Oh my goodness!!!! These look fantastic!!!

[@Woodlawn22]

I thought they were going to be a lot more complicated! Thanks for the new idea.

[@ai-man212]

Looks great! I have a potato AND butter. Probably even a melon baller.

[@animehbkscm]

If you don't have a parisian scoop and want to make these it's very simple: boil the potatoes until tender, mash em, add some potato starch and make little balls. Fry em and enjoy.

[@hxhdfjifzirstc894]

Instant potatoes might work, as well.

[@fishlamp]

Gonna use the potato carcass to make a nice potato stock. 🤣

[@FOODBF]

your comment is very very nice..

[@psychman555]

Looks delicious, CJ. I'd go with duck fat rather than clarified butter or bacon fat.

[@briankepner7569]

Grandma used to do something like this she would ball up potatoes just like you started cooked it all the way through like you started but instead of frying them in a pan she would dip them like fried chicken and deep fry them. The presentation was a little bit different I'm sure she would have some sort of pimento on top than the ball and on the very bottom of little slice of cheese and serve them as hors d'oeuvres. Oh yeah. I never really thought about it but I sure miss them

[@FOODBF]

your comment is very very nice.

[@deslocc124]

Nice recipe..

[@cpsig1597]

Looks good. Bacon fat, maybe a sprinkle of ground pepper and some nice dark gravy to dip them in?

[@GENESUTUBE69]

LUCKY ME I GROW YUKON POTATOES WHEN I DIG UP POTATOES I FIND ALL SIZES INCLUDING TONS OF LITTLE 1 INCH GUYS NOW I KNOW SOMETHING NEW TO TRY THANKS

[@kempedkemp]

I wondered what that thing was in my mother's utensil drawer. Ummm . . . with some garlic and rosemary!

[@rbarrie4920]

You can jack up the price using duck fat .Your right haven't seen them often.Thks

[@blatinobear]

They make these in Argentina restaurants all the time

[@shadowcatX2000]

Part of me wonders about taking the carcass and sprinkling it with salt and tossing it in the air fryer.

[@jamesburrell677]

I like them even better coated in bread crumbs but I believe that is called a croquette.

[@FOODBF]

your comment is very very nice.

[@shirleyjhaney1041]

Wow I’d read that these beautiful translucent potatoes were based on a special kind of potato only grown in France.!

[@angelalane1307]

Chef John, could you make NEEDHAMS? They are potato candies covered in chocolate! You really can't tell they're potato, either! 😋

[@peytonpendleton2343]

Tuned in🍿

[@bleutitanium6513]

Why couldn't one cut these into One Inch Squares ? My mind goes to Fondant Potatoes... which I have made many times for "special dinners" These sound like they would be a lot faster and less hassle. But something somewhat square, octangle, .... or just around a 1 - 1.5 inch piece.... I will have to give this a try !! Thanks for the inspiration !!

[@dresdenkiller]

The recipe is incomplete without the symbolic shaka shaka of cayenne pepper

[@Nattakorps]

I thought Chef John was joking about the melon baller being called a Parisian scoop. turns out that is their name.

[@matthewhuxtable1557]

I fry up store-bought gnocchi like this.

[@jiaan100]

They look kind of like that indian pancake ball dessert

[@MsRinkaaaa]

I really want to try this recipe. Any suggestions for a vegetarian dish to serve them with?

[@KaiRoninTv]

u can buy these in france frozen as cheap as french fries

[@Grellibe]

Perhaps cubes might be #trendy? And easier of course 😉

[@CowsR4me]

Can you do an alternate version called Partisan potatoes?

[@jimmy4eyes8404]

I love the way your voice sounds 😅 for years I've enjoyed learning to cook from your videos, thank you for teaching all of us!

[@shawnmiller4781]

I figure I can used the leftover potato carcass after making the balls for mashed potato’s. But it’s just me so I need to save one of them and cook them later. Would the balls or the potato carcasses freeze better.

[@kentharper2821]

How 'bout taking the potato carcass and boiling it for five minutes. Let it cool. Pat it dry. Then deep fry 'em. Call them Swiss Potatoes, or Valentine's Day Massacre Potatoes

[@iannottelling7278]

THAnks for the recipeeee. LOOks delicious and easyyyy.

[@JohnJohansen2]

6:00 Baconfat? That woke me up. 😳😀

[@kathleenhensley5951]

neat... but I hate doing that to potatoes. Never heard of them before..

[@daarkvaala2596]

Could you add paprika to the butter or add it at the end?

[@phillipduncan2497]

I wonder how the holed potatoes would fry up in a deep fryer?

[@Er_Guille]

They look beautiful but, where’s the cayenne? 😁

[@insertclevername4123]

I mentioned this the first time you showed these as a side, but my grandmother did a version of them whenever she made fried chicken, no melonballer required--she peeled a bunch of new potatoes (which, come to think of it, probably took a lot longer), boiled them, then fried them in the leftover chicken fat. Her fried chicken and biscuits were second-to-none, but there were almost fistfights at the table over the potatoes. Good times. Good, angry, traumatic times.

[@myVillage2323]

Sounds wonderful😋

[@Marialla.]

Maybe she boiled them first, then slipped the skins off? That'd be a lot easier than peeling tiny potatoes with a knife or peeler.

[@Wanapelei]

😋👍

[@kamcorder3585]

After reading this, I realized my new life goal is to become a grandma who is a really good cook so I can cause chaos

[@ShevaiAsan]

@@kamcorder3585 My father(who is a Great-Grand Father) see's himself as a 'Mischief Manager'.

[@cidercreekranch]

We do a similar dish that we call Patate St-Jacques since it base on a recipe from Jacques Pépin. Instead of russets we use Yukon gold potatoes that are cubed and the cooked in water until almost ready. Then pan fry in olive oil and finish with butter at the end. Close to the end add whole garlic cloves and a few springs of rosemary. The dish is done when the garlic is nicely browned. To serve remove the rosemary and season with salt and fresh ground pepper.

[@wolfyngrey1313]

I’m so glad I looked through the comments before I asked if one could do these with Yukons thank you 🙏

[@morrismonet3554]

No knock on Chef John, but Jacques Pepin was making Parisian Potatoes before Chef John was born. Pepin has always tried to make his recipes more accessible for the home cook. Enjoy your cubes!

[@midgesliwa3818]

Jacques has that recipe in his book Fast Food My Way. It's called Cubed Potatoes with garlic.

[@cuzimaluzer777]

That's how I do mine. In butter and garlic.

[@DavidChong]

not to tell you how to name your dish but patate is (i think?) italian which is weird to pair with the french sounding st jacques. french would just be pommes (literally apples but also short for pommes de terre which is potatoes). you get things like pommes dauphinoise, pommes dauphin, etc. also in french cuisine st jacques typically refers to scallops (eg coquilles st jacques or st jacques au sauterne etc.)

[@Yanrogue]

can you deep fry the holey potatoes as a Halloween themed treat?

[@lindainparis7349]

Can't believe we had the same thought!!!

[@SCSilk]

Ghost spuds.

[@MrMnmn911]

Yes! Boo! 👻 🎃 🧛‍♂️

[@scotto9591]

If I start making these potato balls in the next 24 hours, I should have enough for Thanksgiving dinner. 🦃

[@hxhdfjifzirstc894]

AUTOMATION! You'll want to choose a melon baller with a plain straight shank handle, and mount it in a corded electric drill. Plug the drill into a footswitch cord (momentary switch). Mount the drill in a vise, so the baller is horizontal, and high enough to hold a potato under it, with a catch pan underneath. If you need any further instructions, maybe balls aren't for you.

[@haroldhenderson2824]

These ARE tasty! You will need more than the usual amount.

[@tomevans4402]

😂 love it.

[@Msvalexvalex]

I wonder if the potatoes can be frozen after the boiling stage, then tossed with melted butter and oven baked... 🤔

[@timothyogden9761]

That's it! Chef John okayed bacon fat so I am ALL in. Chef John never disappoints.

[@Saudade_Ana]

That crispy sound was SO satisfying

[@SuZiKaT22]

Right? I was about to have a lowkey tantrum when he said he couldn't do a 'Fork Don't Lie fork scrape' and then like the master he is, we did actually get a tiny, delicious scratch, like potato ASMR. So satisfying!

[@ThanePL]

In the evenings like this, I thank the world for people like Chef John. 😊

[@marvin19966]

and the sun

[@BucNastyy]

he is after all the bright light to your dark night

[@TelexToTexel]

Can never have enough potatoes. Hoping Chef John one day will make "Brunede Kartofler" (Danish Caramelized Potatoes) also

[@myVillage2323]

Although I have no idea what these are I'm excited to see this recipe

[@dippegalant]

@@myVillage2323 It's small boiled potatoes that is then roasted in caramel made from equal parts butter and sugar (melted beforehand). Some fellow Danes love them, I find them revolting... 🙂 They're almost only served at Christmas as a side to either duck or a pork roast (with scratchings).

[@Claudia-up6hr]

Had to look this up. Now we have a completely new menu 🥔🍗🍎for our Christmas🎄dinner😁!

[@TelexToTexel]

@@Claudia-up6hr Try it out! I am not Danish, but I find Danish cuisine underrated

[@myVillage2323]

@@dippegalant what a sweet reply I thank you so much from the bottom of my heart I think these sound wonderful

[@sresnic]

Finally, a recipe for “Wiffle ball” potatoes!

[@FOODBF]

your comment is very very nice..

[@marvin19966]

@@FOODBF your comment is even nicer love

[@zariygo]

I will make them. So if I will get a special person to have dinner at my place I will be ale to say to her "Look, this is probably the last time in your life you will have something like this"

[@dw3403]

No, no no. Rephrase that. it has serial killer vibes.

[@curiousing]

@@dw3403 My thought exactly.

[@zariygo]

Now that I think about it... I can blame chef John

[@elbrop]

@@zariygo You are after all, the Jack the Ripper of your Sunday Dinner.

[@girlgonewisej]

@@elbrop 😂

[@willtopper]

brainstorm!!!!!!!! take the potato carcass and fill the craters with a sausage/cheese/mushroom stuffing and bake them. call them moon crater taters

[@FOODBF]

your comment is very very nice..

[@angelbear_og]

I love this idea! And the name is fantastic! 😂

[@DonPandemoniac]

I was just thinking the same thing! And that is a very cool name for it. Notice this comment Chef John!

[@Coogles]

I bet the potato carcasses would be a hit if you cooked them in boiling water until tender then drained, dried and deep fried.

[@FOODBF]

your comment is very very nice..

[@hxhdfjifzirstc894]

AKA Swiss Potatoes! You can fill the holes with cheese and bacon.

[@lisahodges8299]

Another use for the melon baller. Shaping chocolates, coring apples, balling melons, tiny dumplings in soup, fancy cheese balls..... Perfect for the parent with a fussy child or just a fussy partner. Birdy

[@FOODBF]

your comment is very very nice.

[@asmaa_vlog_85]

Came out a minute ago , and iam already starving 😭😂 General opinion : Everyone feels hungry after watching this video 😭😭😭💖💖💖

[@seabird6744]

Still a very classic in most French Palace , also with Carrots, Courgettes, to get the x3 colours

[@rabbitttz]

The potato with the holes cut into it makes me so uncomfortable for some reason lol

[@davidrojas3881]

Trypophobia, baby!

[@jackbits6397]

they were far enough apart to not bother me but anything close, like a pomegranate cluster would make me physically nauseous

[@kvaricea9387]

Me too

[@rogutamusic]

Wow! You're life must be tough seeing as holes are everywhere. Mine is a sound issue. I can't stand unexpected loud, artificial noises.

[@yolanda.martinez]

​@@Li-jn8nc omg why did you say that!!! 😭