Parisian Parsley Potatoes Recipe

Ingredients:
Russet Potatoes, peeled
Olive oil
Butter
1 Garlic clove, minced, for each 10 potato balls
Salt and pepper, to taste
Parsley, chopped finely


Directions:
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.  Garnish with parsley.

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