Recipe - Jacob Vargas Enchiladas

4 lg Potatoes
2 tablespoon Olive oil
1 tablespoon Unsalted butter
One fourth cup Flat leaf parsley; chopped

Using a vegetable baller, scoop out pieces of potato about the size of
hazelnuts. Keep covered with cold water until ready to cook.

Drain the potato balls on a paper towel. Heat the olive oil in a saut‚ pan
over medium heat. Add the potato balls and saut‚ until they start to brown,
about 1215 minutes. Add the butter and saut‚ an additional 45 minutes.
Toss with chopped parsley and serve.

Adapted from A Treasury of White House Cooking by Francois Rysavy as told
to Frances Spatz Leighton. ©1957, 1962, 1972 by permission of Collier
Associates, West Palm Beach, Fla.

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