Pommes Noisette-Potato Balls Fried in Butter

Noisette is French for hazelnut and it refers to this recipe potatoes that have been cut tiny with perfect spherical shape resembling the nut. The balls are then sauteed in butter until well browned. I always wanted to make these but could not find a good utensil to do the job. All the melon ballers I tried did not make perfectly round potatoes. They always come out flat on one side like a dome. I decided to make one myself that can make a perfect potato marbles and I finally got it. I am just happy with the results. To make these, you need some waxy potatoes and make 2 1/2 cm balls and put them in cold water. When you get about 2 cups of the round potatoes, pat them dry and sautee them in about 6 tablespoons of clarified butter in medium heat until golden brown. Then place them in paper towels to absorb excess fat and season them with salt and pepper before serving. They are also commonly used to garnish meat or fish.

After I made the noisettes I tried my new gadget with another shape. I call it noisette in a cage. Here's how you make it.

Start off with a cube and make the ball in the center.

Then make the windows on all sides.

Etch out inner squares until the sphere is visible.

The ball is big enough not to fall off the windows.

Pat them dry and deep fry them in vegetable oil until slightly brown.

Have a cage and enjoy!