Sauteed Potato Balls

• 4 lb russet (baking) potatoes
• 3/4 stick (6 tablespoons) unsalted butter
• Garnish: finely chopped fresh parsley
• Special equipment: a 1 1/4-inch olive-shaped melon-ball cutter

1. Peel potatoes and put in a bowl of cold water.
2. Scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as cut.
3. Drain potato balls, then parboil in boiling salted water 5 minutes.
4. Drain in a colander and air-dry 2 minutes.Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute potatoes, shaking skillet frequently, until golden, 10 to 12 minutes.
5. Season with salt and transfer to a serving bowl with a slotted spoon.

russet, butter, fresh parsley, cutter

Taken from www.epicurious.com/recipes/food/views/sauteed-potato-balls-105513 (may not work)