Oven Baked Potato Parisienne
These oven-baked potato Parisienne are a charming old-fashioned side dish that turns simple potatoes into golden, bite-sized treats. Made with just three ingredients—potatoes, butter, and salt—these crispy potato balls are fluffy inside, beautifully browned outside, and surprisingly easy to make.
This classic potato Parisienne recipe is perfect for Sunday dinners, holiday meals, family gatherings, or an easy weeknight side dish. If you love crispy roasted potatoes but want something a little more elegant, these little golden potato bites are worth trying.
Why You’ll Love This Potato Parisienne Recipe
- Only 3 simple ingredients: You need potatoes, butter, and salt.
- Crispy and golden: Roasting at high heat creates deliciously browned edges.
- Fluffy inside: Russet potatoes give the centers a light, tender texture.
- Easy side dish: They pair beautifully with chicken, beef, fish, or vegetables.
- Great for holidays: Their small, uniform shape makes an attractive addition to a dinner table.
- Budget-friendly: Potatoes are an inexpensive pantry staple that can feed the whole family.
- Make-ahead friendly: The potatoes can be scooped several hours before cooking.
Ingredients
- 2 pounds russet or Yukon Gold potatoes
- 4 tablespoons butter, melted
- 1 teaspoon salt
How to Make Oven-Baked Potato Parisienne
1. Prepare the oven
Preheat your oven to 400°F. Lightly grease a large baking dish or rimmed baking sheet.
2. Scoop the potatoes
Peel the potatoes and use a melon baller or Parisienne scoop to create small, round potato balls. Try to keep them as similar in size as possible so they cook evenly.
3. Add butter and salt
Place the potato balls in the prepared pan. Drizzle them with melted butter and sprinkle evenly with salt. Gently toss everything together until the potatoes are coated.
4. Roast until golden
Arrange the potato balls in a single layer with a little space between each piece. Bake for 35 to 45 minutes, turning the potatoes once or twice during cooking.
They are ready when they are deep golden brown and crisp on the outside and tender in the center.
5. Serve hot
Transfer the roasted potato Parisienne to a serving dish and serve immediately while they are hot and crispy.
Best Potatoes for Potato Parisienne
Both russet potatoes and Yukon Gold potatoes work well, but they produce slightly different results.
Russet potatoes create a lighter, fluffier center and crisp nicely in the oven.
Yukon Gold potatoes have a naturally creamy texture and slightly buttery flavor.
Whichever variety you choose, try to make the potato balls approximately the same size. Uniform pieces will roast more evenly.
Tips for Crispy Potato Parisienne
Don’t overcrowd the pan. Give the potato balls enough room to roast. If they are packed together, they can steam instead of becoming crisp.
Dry the potatoes well. If you soak or prepare the potato balls ahead of time, drain them thoroughly and pat them dry before adding the butter.
Turn them during roasting. Rotating the potato balls once or twice helps them brown more evenly on multiple sides.
Use a hot oven. The 400°F oven temperature helps create the golden exterior while keeping the centers tender.
Save the potato scraps. The pieces left after scooping can be roasted, mashed, added to soup, or used in a breakfast hash.
Easy Variations
For a little extra flavor, add freshly ground black pepper before roasting.
You can also finish the cooked potatoes with chopped fresh parsley for a simple pop of color. A small sprinkle of paprika adds warmth and a deeper golden appearance.
For a richer holiday side dish, toss the finished potatoes with a little additional melted butter just before serving.
What to Serve With Potato Parisienne
These crispy roasted potato balls make an excellent side dish for:
- Roast chicken
- Baked chicken breasts
- Roast beef
- Steak
- Meatloaf
- Baked fish
- Turkey
- Green beans
- Roasted carrots
- Garden salad
- Peas
They are especially good alongside a simple roast chicken or beef dinner because the crispy potatoes can soak up flavorful pan juices and gravy.
Can You Make Potato Parisienne Ahead?
Yes. The potato balls can be scooped several hours before cooking. Keep them covered in cold water in the refrigerator to prevent discoloration.
Before roasting, drain them thoroughly and pat them completely dry. Excess moisture can prevent the potatoes from becoming properly crisp.
