Russet
Potatoes, peeled
Olive oil
Butter
1 Garlic clove,
minced, for each 10 potato balls
salt and pepper, to taste
Parsley, chopped finely
Make
small round potato balls with a melon baller (5 to 7 balls are
needed per serving). They can be made ahead and kept in cold water.
In a small skillet over medium heat sauté
potato balls in equal parts oil and butter for approximately 5 minutes. Add garlic, salt and pepper stirring
constantly until
potatoes are golden brown.
Serve Parisian potatoes with the
main
course or
salad
or an
amuse bouche appetizer
on a Chinese spoon with a cream sauce.
Garnish with parsley.
More Gourmet Potato Recipes:
Twice Baked Potato
a different
and unique way to serve, cut the potato in half horizontally
Pureed Sweet Potatoes
piped into a baked won ton
basket, an attractive way to serve them
Small Red Potatoes & Truffle Oil
to accompany the main entree...so
easy and delicious side dish
Small Red Potatoes
uniquely carved into
mushroom shapes, easy to do, they look great!
Yukon Gold Mashed Potatoes
Potatoes mashed with
smoked bacon and sharp cheddar cheese
Hasselback Potatoes
accordion
baked potato fans with parmesan cheese and bread crumbs
Cheesy Potato Cups
flavorful cheesy shredded
potatoes baked in muffin tins
Scalloped Potatoes
encircle potato ramekins with cucumber
slices
