Parisienne Potatoes

Ingredients

Potatoes                               300g

Olive oil                               1 tablespoon

Unsalted butter                15g

Thyme                                   1 Spring

Unpeeled garlic                2 Cloves

Method

1.     Peel the potatoes. Using the largest scoop of a melon-baller scoop out balls from the potato.
2.     Cook the balls of potato in boiling, salted water for five minutes, drain and then put them into a bowl of cold water.
3.     When they are cold, drain the potato balls and pat them dry with kitchen paper.
4.     In a frying pan, heat the oil and butter. When the butter is sizzling, put in the balls of potato, thyme and lightly crushed clove of garlic.
5.     Fry the balls of potato until they are golden brown all over.
6.     Drain off the excess fat on a piece of kitchen paper, discard the thyme and garlic, and serve.