Jacqueline Kennedy's Potatoes Rissole |
Course : Potatoes
Serves: 4 |
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Ingredients:
4 large potatoes |
2 tablespoons olive oil |
1 tablespoon unsalted butter |
1/4 cup flat leaf parsley -- chopped |
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Preparation / Directions:
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 saute pan over medium heat. Add the potato balls and saute until they start to brown, about 12-15 minutes. Add the butter and saute an additional 4-5 minutes. Toss with chopped parsley and serve.
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Nutritional Information:
181 Calories (kcal); 10g Total Fat; (47% calories from fat); 3g Protein; 22g Carbohydrate; 8mg Cholesterol; 8mg Sodium |
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