Parisian Potatoes, Parisienne Potatoes
 How To Make Potato Balls

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I like to serve this side dish for a dinner party with the main entree because they are tasty and different.



parisienne potatoes
recipe and photograph by Peggy Bucholz  
www.finedinings.com


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Prep Time: 25 min    Total Time: 25 min    Serves: 8


Ingredients

2-1/2 to 3 pounds Russet potato, peeled
3 tablespoons extra-virgin olive oil

3 tablespoons butter
4 garlic cloves, minced
salt and pepper, to taste
Parsley, chopped for garnish

Instruction:

Using a melon baller, make small 1-inch in diameter potato balls, 5 to 7 are needed per person. The balls can be made in advance and kept in cold water until ready to prepare.

Place in a saucepan covering them completely in cold water, bring to a boil then remove from heat, drain and pat them dry.

Heat olive oil and butter in a skillet over medium heat, add them with the minced garlic (be careful to not burn it), salt and pepper. Shake or stir the pan occasionally to ensure even cooking. Test for doneness with the tip of a sharp knife. Add parsley and serve on individual plates. 


Wine recommendation: Pinot Gris; Chardonnay

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