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. 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. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (392g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 174 (38%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 45.8mg||14 %|
|Sodium 24.5mg||1 %|
|Potassium 1558.6mg||41 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 56.4g|
|Protein 7.6g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 452
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!