I confess I haven't but this way of cooking potatoes looks so pretty, that I'd really like to. Anyway, its a use for that melon baller (AKA as a Parisienne scoop) which many of us have lurking at the back of a drawer!
Many, many times. They're a true classic and a melon baller will save you eons of time compared to hand turning.
The waxier the potato, the better. We used Yukon Golds mainly. Pan fried (almost more of a poach, really) in ghee until tender, drained and cooled and then finished for service in whole butter until golden and crispy, and let the milk solids browned slightly. A little fresh thyme or sage while not needed, worked well.
We'd use all the scraps in the AM hash browns and specialty hash dishes, my favorite being the Duck Confit Hash.
Never made them.
But then I´m not a fan of French food.
It is basically fried potato balls. I prefer skin on roasties. My wedge recipe is all I needI used to like French food a lotand spent a lot of time in France, but as I got older and experienced other cuisines I found I didn't like the way it tends to be rather meat-centric and lacks spices. That is a huge generalisation, of course.
But this potato dish is just a way of cooking potatoes and not particularly typical of French cuisine.
It is basically roasted potato balls. I prefer skin on roasties. My wedge recipe is all I need
Yes. Sorry. That is what I meant to say. I was already thinking of my roastedI thought the potatoes were cooked in a pan with butter rather than roasted?
No pics on hand, this was years ago at a hotel I ran.Can you please post photos? I'd love to see. Interesting that you use ghee rather than butter.