Anonymous Fri Oct 07 11:38:08 2005

6 large Idaho potatoes, peeled and washed

6 tbsp. butter

salt

Cut potato balls with melon-ball cutter, using a circular motion. Place them in cold water as they are cut.

Melt butter in a large skillet until it sizzles. Drain potato balls and add to the skillet. Sprinkle with salt, cover tightly, and cook slowly. Stir the potatoes from time to time and brown gradually. When they are done, they will be a uniform golden color, soft and soaked in the butter.