Parisienne Potatoes

1. 1

   Cut rounded balls from the potatoes using a melon baller. They should be around 1 inch in diameter. Plan to serve 5, or 7 per person. (use the remaining bits of potato for soup, or mashed potatoes).

2. 2

   These can be made the day before. Put them in cold salted water, covered, in the refrigerator.

3. 3

   When ready to cook, drain and pat dry.

4. 4

   Saute the potatoes over medium heat in the oil and butter in a large frying pan.

5. 5

   Stir or shake often. Continue to saute until they are done. (fork tender) this should take 20 - 25 minutes.

6. 6

   Add salt and pepper to taste and the garlic. Saute for another 2 minutes. Don't let the garlic burn!

7. 7

   Add chopped parsley, and serve on individual plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.