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This is a classic dish of round balls of potato, fried in butter.
- 300g floury potatoes
- 1 tablespoon of olive oil
- 15g unsalted butter
- 1 sprig of thyme
- 1 clove of unpeeled garlic
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- Peel the potatoes.
- Using the largest scoop of a melon-baller (ideally about 2cm across), scoop out balls from the potato (aim for about 10 per person).
- Cook the balls of potato in boiling, salted water for five minutes, drain and then put them into a bowl of cold water (a process known as blanching).
- When they are cold, drain the potato balls and pat them dry with kitchen paper.
- In a frying pan, heat the oil and butter.
- When the butter is sizzling, put in the balls of potato, thyme and lightly crushed clove of garlic.
- Fry the balls of potato until they are golden brown all over.
- They are cooked when a knife goes through the potato easily.
- Drain off the excess fat on a piece of kitchen paper, discard the thyme and garlic, and serve.
- The potato that is left over from stage 1 can be kept for up to 3 days to use in mashed potato if it is stored submerged in water in the fridge.