Sauteed Potato Balls

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
4
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • peel potatoes and put in a bowl of cold water.
  • using melon ball cutter, scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as you cut them.
  • drain potato balls and cook in a 4-quart saucepan of boiling well-salted water for 5 minutes.
  • drain in colander and let air-dry for 2 minutes.
  • heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides.
  • add potatoes and cook, shaking skillet frequently, until golden, 10 to 12 minutes.
  • Season with salt and transfer to a serving bowl.
  • Sprinkle with your favorite herb if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These are a great way to serve potatoes. Oh and they are so elegent in presentation. Thanks for posting such a wonderful easy recipe.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes