Crispy Parisian Fries

Gather all necessary ingredients beforehand.

Using the smaller end of a Parisian scooper, carefully extract as many potato balls as possible from each large potato. Typically, you can get around 8 or 9 balls per potato, but be cautious not to over-extract them. If you want perfectly formed balls, avoid scooping too close together.

To prevent discoloration, submerge the extracted potato balls in a large bowl of cold, fresh water. The leftover potato carcasses can be repurposed for another dish, such as homemade pancakes.

Combine the extracted potato balls, cold water, and kosher salt in a large pot. Stir well to combine and bring the mixture to a boil over medium-high heat. Once the water reaches its boiling point, continue boiling for just 2 minutes. The potatoes should still retain some firmness but not be raw.

Immediately turn off the heat source and carefully remove the potato balls with a strainer. Allow them to drain in a single layer on a plate lined with paper towels, ensuring they don't overlap. Let the potatoes cool until they reach room temperature.

In a skillet heated over medium heat for 2 minutes, melt clarified butter. Once the butter has melted and started to foam, carefully add the completely dry and cooled potatoes to the skillet. Cook the potatoes until their outsides are golden brown and crispy, while the insides remain tender and fluffy, taking around 7 to 10 minutes. Periodically stir and move the potatoes to ensure even browning.