1 garlic clove chopped finely for each 10 potato balls
black pepper, freshly cracked
parsley, chopped finely
Recipe preparation steps
Using a melon baller, make rounded balls from large peeled potatoes. It looks best on the plate to serve either 3 or 5 or 7 potato balls per person. They can be made the day before and put into cold salted water, covered and refrigerated.
When ready to cook the potato balls, drain them well and pat dry. Heat skillet on medium heat, add an equal amount of olive oil and butter. Saute the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 10 to 15 minutes).
Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add chopped parsley and serve.