Noisette Potatoes

            Cut potato with a Parisian scoop (small size, this is the same tool Americans insist on referring to as a melon baller), using a circular motion. Place balls in cold water as they are cut.

·         Melt butter in large light skillet until it sizzles (it is from this sound that this style gets its name).

·        Drain potato balls and add to the skillet. Keeping the pan and potatoes moving at all times, sauté until an even golden brown. When they are done, they will be soft and soaked in the butter.

·         Sprinkle with minced parsley.