8 large waxy potatoes, peeled
2 tablespoons butter
1 tablespoon olive oil
2 sprigs fresh rosemary
2 garlic cloves
salt and pepper to taste
Using a melon baller, scoop potatoes into balls. In a large pot,
bring salted water to a boil and add potato bals. Parboil 1 minute.
Melt butter with oil in a skilet. When butter foams, add potato
balls, rosmeary, garlic and salt and pepper. Cook over medium heat,
turning frequently. When potatoes are golden, remove garlic and
fresh rosemary. Serve immediately.