To prepare it, raw potatoes are cut into the size and shape of a pigeon egg, blanched if necessary and slowly fried in butter until golden brown. Before serving, they are sprinkled with salt and finely chopped parsley . Another known form are crescents consisting eighths of large potatoes tourniert be.
For Parisian potatoes ( pommes parisienne ), nut-shaped balls are cut out with a Parisian cookie cutter. These are prepared as described and also tossed in demiglace . The side dish is called nut potatoes ( pommes noisettes ) when the balls are blanched and fried in butter. Typical spices are salt, pepper and chopped parsley.