The old saying goes that everyone is Irish on St. Patrick’s Day and at my house everyone is Irish every day of the year. That does not mean, however, that my family will happily chow on potatoes boiled in the corned beef cooking liquid “the way dear old Ma used to do it”. Everyone will be turning their nose up at that – and the cabbage to go with it – directly. But this Creole recipe from the inimitable Leon E. Soniat, Jr. will stand in very nicely.
The simple buttered potato recipe does require a little extra work to prepare the potatoes for cooking. That said, it’s a great alternative to French fries that is a little healthier but just as much fun. Little hands can pick up the balls easily, too.
Peeled potatoes (how many depends on the number of servings you need)
1 stick of butter
1 tbsp olive oil
Salt and pepper to taste
Scoop the peeled potatoes into bite-sized balls with a melon baller. Let them rest in cold water as you work. When you’re ready to cook, drain and thoroughly dry the potato balls. Add the potatoes, salt and pepper together in a mixing bowl and combine. In a sauce pan, melt the butter and then add the olive oil. Pour this over your potatoes and mix thoroughly. Spread the potatoes on a sheet pan lined with foil for easy cleanup and put them under the broiler for about a minute or two. Turn the potato balls and return to the oven for another minute or two. Bon appetite ~
Header: The Irish Question by De Scott Evans