Pommes De Terre A La Parisienne Parsleyed Potato Balls Food

POMMES DE TERRE A LA PARISIENNE (PARSLEYED POTATO BALLS)

Steps:

• Peel potatoes and, using melon-ball cutter, cut into marblesized shapes. As they are cut drop them into cold water. Drain.
• Put potatoes into saucepan and add cold water to cover. Bring to boil and cook about a minute.
• 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.
• Drain potatoes in sieve and return to skillet. Add butter. When it is melted toss potatoes to coat well. Sprinkle with parsley and serve.

POMMES DE TERRE PERSILLEES (PARSLEYED POTATOES)

Steps:

• Peel the potatoes. If they are ''new'' potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
• Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
• Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.