Parisienne Potatoes - cooking recipe

Ingredients

12 -15 large potatoes, peeled (Yukon Gold are good)
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, minced
kosher salt or sea salt
black pepper, freshly ground
3 tablespoons fresh parsley, chopped

Preparation

Cut rounded balls from the potatoes using a melon baller. They should be around 1 inch in diameter. Plan to serve 5, or 7 per person. (use the remaining bits of potato for soup, or mashed potatoes).
These can be made the day before. Put them in cold salted water, covered, in the refrigerator.
When ready to cook, drain and pat dry.
Saute the potatoes over medium heat in the oil and butter in a large frying pan.
Stir or shake often. Continue to saute until they are done. (fork tender) this should take 20 - 25 minutes.
Add salt and pepper to taste and the garlic. Saute for another 2 minutes. Don't let the garlic burn!
Add chopped parsley, and serve on individual plates.