Italian Potato Balls

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Italian Potato Balls

 

8 large potatoes, peeled

2 tablespoons butter

1 tablespoon olive oil

2 sprigs fresh rosemary

2 garlic cloves

salt and pepper to taste

 

Using a melon baller, scoop potatoes into balls.

In a large pot, bring salted water to a boil and add potato bals.

Parboil 1 minute.

Drain.

Melt butter with oil in a skilet. When butter foams, add potato balls, rosmeary,

garlic and salt and pepper. Cook over medium heat, turning frequently. When

potatoes are golden, remove garlic and fresh rosemary. Serve immediately.

 

 

 

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