{"id":4485,"slug":"parisian-potatoes","title":"Parisian potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["large potatoes","one spoonful of salt","three ounces of butter"],"ingredients_norm":["potato","salt","butter"],"steps":["Take some large potatoes and cut out a quart of small potatoes with a round Parisian spoon.","Put on fire in cold water, with one spoonful of salt, and boil for three minutes.","Drain off the water and put the potatoes in a flat sauté pan with three ounces of butter.","Put in oven and roast for about twelve minutes, or until golden yellow.","Try with fingers to see if done.","Serve in a deep dish."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w15:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3dc4cc4e265eea3271c6afc5696b531e044c1954c925c79819f082a9eb9c993a","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/parisian-potatoes"}