Prep Time: 25 min Total Time: 25 min
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
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.
recommendation: Pinot Gris; Chardonnay|