Sauteed Potato Balls

1. 1

   peel potatoes and put in a bowl of cold water.

2. 2

   using melon ball cutter, scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as you cut them.

3. 3

   drain potato balls and cook in a 4-quart saucepan of boiling well-salted water for 5 minutes.

4. 4

   drain in colander and let air-dry for 2 minutes.

5. 5

   heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides.

6. 6

   add potatoes and cook, shaking skillet frequently, until golden, 10 to 12 minutes.

7. 7

   Season with salt and transfer to a serving bowl.

8. 8

   Sprinkle with your favorite herb if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.