Mary Berry Parisienne Potatoes
Mary Berry’s Parisienne Potatoes are small, ball-shaped potatoes created using a melon baller, then roasted with butter and seasonings until golden and crispy on the outside and tender on the inside. This French-inspired dish is often served as an elegant side for special occasions.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: French
Ingredients
Scale
- 800g waxy potatoes (such as Maris Piper or Yukon Gold)
- 2 tbsp unsalted butter (melted)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp dried thyme or rosemary
- Fresh parsley (chopped, for garnish)
Instructions
Step 1: Preheat the oven
Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.
Step 2: Prepare the potatoes
- Peel the potatoes and use a melon baller to scoop out small, even-sized potato balls.
- Place the potato balls in a bowl of cold water to remove excess starch.
Step 3: Season the potatoes
- Drain the potatoes and pat them dry with a paper towel.
- In a large bowl, toss the potatoes with melted butter, olive oil, salt, black pepper, garlic powder, and thyme until evenly coated.
Step 4: Roast the potatoes
- Spread the potatoes in a single layer on the prepared baking tray.
- Roast in the preheated oven for 30-35 minutes, shaking the tray halfway through for even browning.
Step 5: Garnish and serve
- Once golden and crispy, remove from the oven and sprinkle with fresh parsley.
- Serve immediately as a side dish to your favorite main course.
Find it online: https://britishrecipeshub.co.uk/mary-berry-parisienne-potatoes/