One Year Ago:  T.G.I. Friday Sauce

Two Years Ago:  Chole (Spicy Indian Chickpeas)

Three Years Ago:  Banoffee Pie

I’ve been doing this food blog for about three and a half years and we have well over 200 posts of recipes, reviews ad the occasional story.  Recently, two of my assistant pastors have left our church to take part in the start of two new churches in the Boston area.  We’re excited for them and praying for great success, but it has left me with some extra responsibilities at the church that has me scrambling to fit extra time into my week.  I am certainly not giving up on the blog, but (like a couple of weeks ago) there may be weeks that I miss from time to time.

This recipe is a beautiful little side dish that can elevate a meal but it’s easy enough to make for a weekday meal that is tasty and pleasing to the eye.  If you’d like a copy of the recipe without pictures, you can email me at  If you’d like updates of future recipe posts you can follow me on this blog or on Twitter @NarnianChef.


3 lb. Yukon gold or Russet potatoes, peeled

¾ tsp. salt

¼ tsp. ground black pepper

6 Tbs. duck fat  (if duck fat isn’t easily available, use 3 Tbs. of butter and 3 Tbs. vegetable oil)

1 sprig rosemary

1 clove garlic, smashed


Scoop out as many rounds from the raw potatoes as you can.

Parisian Potatoes 01a

Place the potato rounds in a large saucepan filled with cold water.

Parisian Potatoes 02

Salt the water, bring it to a boil, and then cook the potatoes for 5 or 6 minutes until softened. Drain them, rinse with cold water and set them aside for a moment.

 Parisian Potatoes 03

Preheat the oven to 425F. Melt the duck fat (or oil and butter) in a large ovenproof skillet set over medium heat. Add the rosemary and garlic clove.

Parisian Potatoes 04

Add the blanched potato rounds to the pan and gently toss them so they are evenly coated in the fat. Sprinkle salt and pepper over the potatoes and then sauté, gently stirring occasionally, until potato rounds are golden brown.

Parisian Potatoes 05

Remove what is left of rosemary sprig and garlic clove and serve.

Parisian Potatoes 00

I don’t cook potatoes often, but this is a great way to enjoy them. Buttery, filling and just a little bit fun, they make a great accompaniment to just about any meat course.

Have a wonderful week everyone!  Eat good food, share good company, find ways to express your love and open your heart to the possibilities of God’s voice.  He has things to say.