French Potato Balls
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut two cups of potato balls with French potato cutter.
- Parboil ten minutes, drain, and fry in deep fat.
- Potatoes à la Maître d’Hôtel Cook two cups potato balls in boiling water until tender.
- Drain, and serve with Maître d’Hôtel Butter.
Plating
Cookware for this recipe
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Deep fryer or deep pan
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Frying pan
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Saucepan
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Chef's knife
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Colander