Jacqueline kennedy's potatoes rissole

Yield: 4 servings

Measure Ingredient
4 larges Potatoes
2 tablespoons Olive oil
1 tablespoon Unsalted butter
¼ cup Flat leaf parsley; chopped

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 saut‚ pan over medium heat. Add the potato balls and saut‚ until they start to brown, about 12-15 minutes. Add the butter and saut‚ an additional 4-5 minutes.

Toss with chopped parsley and serve.

Adapted from A Treasury of White House Cooking by Francois Rysavy as told to Frances Spatz Leighton. ©1957, 1962, 1972 by permission of Collier Associates, West Palm Beach, Fla.

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