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Parisienne Potatoes




Source of Recipe


Internet


List of Ingredients




Potatoes
Olive oil
Butter
Garlic
Salt and pepper
Chopped parsley



Recipe



Using a melon baller, make round balls from large peeled potatoes (approximately five (5) potato balls per person). NOTE: These can be made the day before and put into cold salted water, covered and refrigerated.

When ready to serve: In a large frying pan, heat olive oil and butter. Saute drained and dried potatoes until done, shaking the pan periodically (this takes about 15 minutes). Add 1 clove chopped garlic per 10 potato balls; salt and pepper to taste. Remove from heat; add chopped parsley and serve.