Parisienne Potatoes

·        Cut potato with a Parisian scoop (1” diameter), using a circular motion.

·        Place balls in cold water as they are cut.

·        Heat large sauté pan on medium heat, add equal amount of olive oil and butter.

·        Sauté potato balls in pan. Until done, shaking the pan constantly (this takes about 10 to 15 minutes).

·        When cooked, add some meat glaze to the pan and roll the potatoes to coat the surface with the glaze. OR. Add crushed /minced garlic, salt, and pepper to taste. Do not burn the garlic. Remove from heat, plate up on each individual plate, add chopped parsley and serve.