Batatas Parisienne

What are Parisienne Potatoes? 

Parisienne potatoes are small, round potatoes that are traditionally shaped using a melon baller, giving them their signature bite-sized, perfectly spherical shape. The name comes from the classic French technique pommes parisienne, where potatoes are scooped into uniform balls and then boiled or roasted. However, they’re also served at every Portuguese churrasqueira in Toronto! 

The unique size and shape allow Parisienne potatoes to cook evenly and hold their shape, making them ideal for parboiling and then roasting, which achieves a crisp, crunchy exterior and soft, fluffy interior that’s out of this world delicious. 

Why You’ll Love This Recipe

• So much flavour from simple ingredients. Olive oil, garlic, paprika, bay leaves, and a splash of white wine come together to create a rich, savoury, subtly spiced sauce that coats the potatoes and infuses them with incredible flavour. 
• Perfect texture every time. Parboiling and then roasting gives you the best of both worlds, creating tender, fluffy centres with golden, lightly crisp edges.
• A classic Portuguese side dish. These are the kind of potatoes you’ll find at Portuguese barbecues and family dinners, making them feel both traditional and special.
• Easy to make, impressive to serve. With just a few simple steps and one roasting pan, this dish looks and tastes like something from a restaurant but is secretly so easy to make at home! 

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions!

• Parisienne Potatoes - These small, round potatoes are perfect for this recipe because they cook evenly and hold their shape beautifully after parboiling. Their size also allows them to soak up all of the flavourful sauce as they roast. If you can’t find Parisienne potatoes, baby potatoes, Yukon Golds, or small red potatoes, cut into large chunks are great substitutes.
• Olive Oil - High-quality Portuguese olive oil is key here. It forms the base of the sauce and gives the potatoes their rich, glossy finish and signature flavour as they roast.
• Tomato Paste - This adds depth, colour, and a subtle acidity that balances the richness of the olive oil and bouillon. It doesn’t make the dish taste tomato-forward, but instead enhances the overall savoriness.
• Sweet Paprika (Colorau) - This gives the potatoes their warm colour and classic Portuguese flavour. Be sure to use sweet paprika rather than smoked paprika for the most traditional taste.
• Garlic - Smashed garlic cloves gently perfume the sauce as the potatoes roast, adding rich, savoury flavour without overpowering the dish.
• Chicken Bouillon - This adds body and extra savoriness to the roasting liquid, similar to the flavour you get when roasting potatoes with a whole chicken. 
• Vinho Verde - A splash of this light Portuguese white wine adds brightness and helps balance the richness of the oil and potatoes. If needed, you can substitute another dry white wine you prefer. 
• Pimenta Morita - A seasoning powder, this brings gentle heat and depth of flavour. Adjust the amount to your spice preference, or leave it out if you prefer a milder dish. If you can’t find pimenta morita, use a combination of smoked paprika and ancho chili powder instead. 

How to Make Parisienne Potatoes 

1. Parboil the potatoes. Bring a large pot of salted water to a boil, add the potatoes, and cook until they’re just fork-tender. They should be soft but not falling apart! Drain the water, reserving some of the cooking liquid for later. 
2. Prepare the bouillon. Next, dissolve half of the chicken bouillon cube in some of the reserved hot water from the potatoes. If using chicken stock, skip this step, and warm it gently in the microwave or on the stove instead. 
3. Combine ingredients. In a bowl, whisk the olive oil, tomato paste, paprika, garlic, bay leaves, Vinho Verde, pimenta morita, and white pepper. 
4. Season the potatoes. Spread the parboiled potatoes evenly in a large roasting pan, pour the bouillon liquid or stock on top, and gently mix to coat the potatoes. Then, add the olive oil mixture, and toss again. 
5. Roast. Transfer the potatoes to a preheated oven, and bake until they’re golden brown and the liquid is mostly evaporated. Make sure to turn them over once to promote even cooking and brown both sides! 
6. Broil. Switch the oven to broil, and continue to cook for just a few minutes or until the potatoes are crisp. Keep a close eye on your oven, and be careful not to let your potatoes burn! 
7. Serve. Remove the bay leaves from the pan, season with salt, if needed, and add a sprinkle of fresh parsley. Enjoy warm! 

My Favourite Ways to Serve

These Portuguese roasted potatoes are incredibly versatile and go with just about everything.

I love serving them straight from the oven with a little extra chopped parsley and a final drizzle of olive oil over the top. Honestly, it’s hard not to eat them all at once. However, they’re perfect served alongside grilled chicken, roasted pork, or even filetes de peixe for a filling meal. Then, I typically add a side salad or roasted vegetables for a little extra nutrients, too. 

How to Store 

Parisienne batatas are best served fresh while they’re still warm and crisp. However, if you have leftovers or want to prep in advance, you can store them in an airtight container in the fridge for up to 4-5 days. 

To freeze, arrange the cooled potatoes on a baking sheet, and freeze until solid. Then, transfer them to a sealable bag or airtight container, and freeze them for up to 2 months. To serve, thaw frozen potatoes in the fridge overnight. 

Then, reheat them in the oven at 375°F (190°C) for 10-15 minutes or until they’re heated through and crisp. Or, gently reheat the potatoes in a skillet over medium heat with a bit of olive oil. 

FAQs

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