Parisian (Parisienne) Potatoes
recipe
and photograph by www.finedinings.com
Russet
Potatoes, peeled
Olive oil
Butter
1 Garlic clove,
minced, per serving
salt and pepper, to taste
Parsley, chopped
for garnish
Make small potato balls with a melon baller; 5 to 7 are needed per person. Can be made ahead and kept in cold water.
In a small skillet over medium heat sauté
them in equal parts oil and butter for approximately 5 minutes. Add garlic, salt and pepper stirring
constantly until golden brown without burning the garlic.
Garnish
with parsley and serve.
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