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Receta Jacqueline Kennedy's Potatoes Rissole
by Global Cookbook

Jacqueline Kennedy's Potatoes Rissole
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Ingredientes

  • 4 lrg Potatoes
  • 2 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Unsalted butter
  • 1/4 c. Flat leaf parsley, minced

Direcciones

  1. Using a vegetable baller, scoop out pcs of potato about the size of hazelnuts. Keep covered with cool water till ready to cook.
  2. Drain the potato balls on a paper towel. Heat the extra virgin olive oil in a saute/fry pan over medium heat. Add in the potato balls and saute/fry till they start to brown, about 12-15 min. Add in the butter and saute/fry an additional 4-5 min.
  3. Toss with minced parsley and serve.