Pommes de Terre a la Parisienne (Parsleyed potato balls)
Published March 22, 1983
- Total Time
- 25 minutes
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Ingredients
6 Idaho potatoes, about 1 ¾ pounds total weight
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons butter
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
57 grams carbs; 5 milligrams cholesterol; 328 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 7 grams fiber; 771 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel potatoes and, using melon-ball cutter, cut into marblesized shapes. As they are cut drop them into cold water. Drain.
- Step 2
Put potatoes into saucepan and add cold water to cover. Bring to boil and cook about a minute.
- Step 3
Heat oil in heavy skillet large enough to hold them in one layer. Add potatoes and sprinkle with salt and pepper. Cook over high heat, shaking skillet and stirring potatoes so they cook evenly, about a minute. Reduce heat to low and continue cooking, shaking skillet occasionally, about 8 minutes or until potatoes are browned on outside and tender throughout.
- Step 4
Drain potatoes in sieve and return to skillet. Add butter. When it is melted toss potatoes to coat well. Sprinkle with parsley and serve.
Private Notes