Recipe Collection
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Recipe: Jacqueline Kennedy's Potatoes Rissole
Categories: Lifetime tv, Life3
Yield: 4 servings
4 lg Potatoes
2 tb Olive oil
1 tb Unsalted butter
1/4 c Flat leaf parsley; chopped
Using a vegetable baller, scoop out pieces of potato about the size of hazelnuts. Keep covered with cold water until ready to cook.
Drain the potato balls on a paper towel. Heat the olive oil in a saut pan over medium heat. Add the potato balls and saut until they start to brown, about 12-15 minutes. Add the butter and saut an additional 4-5 minutes. Toss with chopped parsley and serve.
Adapted from A Treasury of White House Cooking by Francois Rysavy as told to Frances Spatz Leighton. ©1957, 1962, 1972 by permission of Collier Associates, West Palm Beach, Fla.
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster br Barb at PK
Converted by MM_Buster v2.0l.
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