1. Peel and eye the potatoes and trim or tourné them into small oval shapes about 1 12 in. (4 cm) long. (See Figure 7.18 for technique.)
2. Place the potatoes in a saucepan, cover with salted water, and bring to a boil. Reduce heat and simmer 7-8 minutes or until about three-fourths cooked.
3. Drain and turn out onto a sheet pan to steam dry.
4. Heat the clarified butter in a large sauté pan. Add the potatoes and sauté over moderate heat until golden brown and fully cooked. (Potatoes may also be browned in deep fat if speed of service is critical.)
Alternative Method: Potatoes may be sautéed without prior blanching. Sauté over low heat and keep covered during the first half or three-fourths of the cooking period so that the potatoes will cook fully without becoming overbrowned. Potatoes cooked this way absorb more butter than those that are blanched first. Thus they are tastier, but they also are higher in calories.
Prepare as in basic recipe, but cut potatoes with melon ball cutter. Parisienne potatoes are cut with a scoop slightly larger than 1 in. (about 3 cm). Noisette potatoes are smaller than 1 in. (about 212 cm). Blanch for 3-5 minutes or cook from raw state.
Prepare as in basic recipe, but tourné the potatoes into larger ovals, about 2 in. (5 cm) long.
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