New Potatoes à la France is a delightful and elegant dish that elevates the humble new potatoes to a gourmet experience. This recipe showcases the simplicity and artistry of French culinary techniques, transforming new potatoes into small, tender balls infused with aromatic flavors. The combination of fresh ingredients and the use of Crisco creates a harmonious blend that celebrates the essence of French cuisine.

The practice of preparing new potatoes in a unique and flavorful manner is indicative of the artistry that defines French cooking. France is renowned for its culinary heritage, and the French have mastered the art of enhancing the natural qualities of ingredients to create dishes that are both visually stunning and exquisite in taste.

New potatoes, with their delicate skins and tender texture, are a versatile ingredient that lends itself well to various cooking methods. The technique of scooping out small potato balls and infusing them with flavors like mint, parsley, and lemon juice highlights the attention to detail and creativity that French cuisine is known for.

INGREDIENTS

• 3 tablespoonfuls Crisco (or cooking oil of choice)
• 2 lbs. new potatoes
• 2 sprigs mint
• 1 teaspoonful salt
• 1 tablespoonful chopped parsley
• 1 tablespoonful lemon juice

INSTRUCTIONS

1. Preparing the Potatoes:
   • Wash the new potatoes thoroughly to remove any dirt.
   • Gently scrape the skin of the new potatoes to clean them.
2. Creating Potato Balls:
   • Using a round vegetable cutter, scoop out small balls from the new potatoes, similar in size to marbles.
3. Cooking the Potato Balls:
   • In a pot of boiling water, add the salt, mint sprigs, and the potato balls.
   • Boil the potato balls until they are tender. The mint will infuse a subtle aroma into the potatoes.
   • Drain the cooked potato balls.
4. Flavoring and Sautéing:
   • In a pan, heat the Crisco over medium heat.
   • Add the drained potato balls to the pan.
   • Add the chopped parsley and lemon juice to the potato balls.
   • Gently toss the potato balls in the pan, allowing them to be coated with the Crisco, parsley, and lemon juice mixture. Sauté for a few minutes until the flavors meld.
5. Serving:
   • Transfer the sautéed new potato balls to a hot serving dish.
   • Present the New Potatoes à la France on a visually appealing platter, showcasing the artful arrangement of the small potato balls.

TIPS:

• Maintain Uniform Size: When using the round vegetable cutter to create potato balls, strive for uniformity in size. This not only ensures even cooking but also enhances the visual appeal of the dish. Uniformly sized potato balls will cook at the same rate, resulting in a consistent texture and flavor throughout.
• Control the Sauté: While sautéing the potato balls with Crisco, parsley, and lemon juice, use gentle and controlled movements to toss them in the pan. Avoid excessive stirring or tossing, which could cause the delicate potato balls to break or become mushy. A light sauté will allow the flavors to coat the potato balls evenly while maintaining their attractive shape and texture.

NOTE:

• New Potatoes à la France is a delightful side dish that captures the essence of French culinary finesse. The use of mint, parsley, and lemon juice imparts a fresh and vibrant flavor profile to the tender potato balls, making this dish a perfect accompaniment to a variety of main courses or a standout star on its own.