Pommes de Terre a la Parisienne (Parsleyed potato balls)
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Ingredients
- 6Idaho potatoes, about 1¾ pounds total weight
- 2tablespoons corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 2teaspoons butter
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
328 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 7 grams protein; 771 milligrams sodium
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.
Powered by
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