Follow these steps for perfect results
potatoes
peeled, balled
salt
to taste
pepper
to taste
butter
melted
Peel the potatoes.
Use a melon baller to form potato balls, placing them in cold water to prevent discoloration.
Bring a pot of lightly salted water to a boil.
Add the potato balls and boil for 4 minutes.
Drain the potato balls.
Melt butter in a saute pan over medium-high heat.
Add the potato balls to the pan and saute until lightly golden brown.
Serve immediately.
To prepare ahead, complete up to the sauteing step and refrigerate until ready to use.
Expert advice for the best results
Ensure potatoes are of similar size for even cooking.
Don't overcrowd the saute pan for best browning.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time.
Serve in a warmed bowl.
Serve alongside roasted chicken or fish.
Garnish with chopped parsley.
Pairs well with the buttery flavor.
Discover the story behind this recipe
Classic French cuisine
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