Parisienne Potatoes

Recipe by Hag chef
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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • These can be made the day before. Put them in cold salted water, covered, in the refrigerator.
  • When ready to cook, drain and pat dry.
  • Saute the potatoes over medium heat in the oil and butter in a large frying pan.
  • Stir or shake often. Continue to saute until they are done. (fork tender) this should take 20 - 25 minutes.
  • Add salt and pepper to taste and the garlic. Saute for another 2 minutes. Don't let the garlic burn!
  • Add chopped parsley, and serve on individual plates.
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