| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Lifetime tv, Life3 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Potatoes |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 1/4 |
c |
Flat leaf parsley; chopped |
INSTRUCTIONS
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 saut. pan
over medium heat. Add the potato balls and saut. until they start to brown,
about 12-15 minutes. Add the butter and saut. an additional 4-5 minutes.
Toss with chopped parsley and serve.
Adapted from A Treasury of White House Cooking by Francois Rysavy as told
to Frances Spatz Leighton. ©1957, 1962, 1972 by permission of Collier
Associates, West Palm Beach, Fla.
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster br Barb at PK
Converted by MM_Buster v2.0l.
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