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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a unique and elegant recipe from Gourmet. The potato balls can be parboiled up to 1 day ahead. Cool, then refrigerate, covered. Bring to room temperature before sauteing. Ingredients:
4 lbs russet potatoes |
6 tablespoons unsalted butter |
salt |
your favorite herbs |
Directions:
1. peel potatoes and put in a bowl of cold water.
2. using melon ball cutter, scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as you cut them.
3. drain potato balls and cook in a 4-quart saucepan of boiling well-salted water for 5 minutes.
4. drain in colander and let air-dry for 2 minutes.
5. heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides.
6. add potatoes and cook, shaking skillet frequently, until golden, 10 to 12 minutes.
7. Season with salt and transfer to a serving bowl.
8. Sprinkle with your favorite herb if desired.
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