Pommes Parisienne

[Staples]

6 large potatoes, peeled

2 tablespoons oil

a knob of butter

salt

1. Scoop the potatoes into balls using a melon baller. As you prepare the balls drop them into cold water to prevent them discolouring. Float a plate on top to keep them submerged.

2. Heat the oil in a pan and add the butter. Dry the potato balls well and toss them in the pan until completely covered in fat. Fry very slowly until they are browned and tender, shaking the pan frequently to stop them sticking.

3. Drain well, sprinkle with salt and serve immediately.