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.

Mc formatted using Mc Buster br Barb at Pk