Sautéed Potato Balls

• 6 large Idaho potatoes (about 3 pounds)

• ¾ stick butter

• salt

1. Peel the potatoes and shape out balls with a melon-ball scoop. Wash the balls in cold water and wrap in a damp linen towel until needed.

2. To cook the potatoes heat a heavy 9-inch skillet over medium to high heat. Bring the butter to the foaming stage and put in the potato balls. Cook at high heat, shaking the pan often so that the potatoes will brown evenly. They should be done in 12 to 13 minutes.

3. With a perforated spoon, dip them up onto a pan lined with paper toweling. Drain a minute, then spoon them into a serving dish and sprinkle lightly with salt.