Ingredients:
2 lbs medium russet potatoes ( about 6)
1 teaspoon salt
4 tablespoons melted butter
2 tablespoons olive oil
Directions:
Peel potatoes and with a melon baller or French ball cutter, scoop out walnut-sized potato balls; drop into a bowl of cold water; let sit for 15 minutes.
Drain, place in saucepan with 1 tsp salt and water to cover; boil briskly for 5 minutes; drain.
Place potatoes, butter and olive oil in shallow baking pan and stir to coat potatoes; bake in preheated 350F oven until golden, turning to color evenly, about 20 minutes.
Servings: 4-5
Time preparation: 20 min.
Time total: 60 min.