Preparation:
Using a vegetable baller, scoop out pieces of potato about the size of hazelnuts. Keep covered with cold water until ready to cook.
Drain the potato balls on a paper towel. Heat the olive oil in a saute pan over medium heat. Add the potato balls and saute until they start to brown, about 12-15 minutes. Add the butter and saute an additional 4-5 minutes. Toss with chopped parsley and serve. |
