Pommes Au Beurre (Fried Potato Balls)

For pommes au beurre, peel potatoes and form balls from raw potatoes using a melon cutter.

Soak the balls in ice-cold water for one hour. Then dry them well and deep-fry them in oil until they are golden brown.

Drain on some kitchen roll and season heavily with salt and pepper.

Just before serving, toss the pommes au beurre in some melted butter and finely chopped parsley.

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