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Potato Balls
Select large potatoes, as free from blemishes as possible; cut into balls with a vegetable cutter; cook in boiling salted water until tender; cover with melted butter and chopped parsley and serve.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Vegetables › Potato Balls
Select large potatoes, as free from blemishes as possible; cut into balls with a vegetable cutter; cook in boiling salted water until tender; cover with melted butter and chopped parsley and serve.