De Ma Cuisine



February 2014



Paris Potatoes

Written by , Posted in Brunch, Dinner, Gluten Free, Kid-Friendly, Lunch, Potatoes, Quick and Easy, Sides, Travel, Vegetables, Vegetarian


Remember that time that I went to Paris, then came home and talked about it a lot? Sorrynotsorry. I’m still kinda obsessed.

You may remember that I mentioned (more than once, again… not really sorry) a place called Au Bon Coin. We ate there quite a few times and loved it. I have a need for potatoes like that in my life. I’ve spent some time trying to get them perfect. I think that’s impossible. Perfection will happen only when we’re back in Paris, seated in that tiny, crowded, amazing café with our friend, Simone and her dog, Pom.


But, a little less than perfect is still really delicious.


These potatoes have a texture and crunch unlike the fried potatoes that I normally make. Fried potatoes are a staple in our home. They’re simple and delicious (cut potatoes, fry in oil, eat). I wasn’t sure, but I thought that the Paris potatoes might require something else. An extra step.



I steamed them first, then cooked them in a good amount of butter and olive oil.


The first time I made them I flipped each potato individually, to be sure each side was perfectly browned. I don’t think this is necessary, but it was kinda fun to put that much care into a dish. The second and third times, I just flipped them all. That worked just fine.


Now please excuse me while I eat some of these this entire panful and watch a slideshow of our 3,000 photos from Paris.


Bon Appètit!

Paris Potatoes
Recipe Type: Side, Potatoes, Dinner, Gluten-Free, Kid-Friendly, Quick and Easy, Vegetarian, Vegetables
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
My version of some of the best potatoes we had in Paris at Au Bon Coin.
  • 4 red potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 1-2 T olive oil
  • to taste salt
  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.



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