I'VE USED this recipe since I was married, 47 years ago. Both my husband and I worked, and we liked to have hearty, hot meals when we came home in the evening. This was easy and quick to make on busy days. With the amount of potatoes used, there were never any leftovers. -Alpha Wilson, Roswell, New Mexico
- 1 tablespoon butter
- 1 can (15 ounces) small white potatoes, drained
- 1/4 teaspoon garlic salt
- 1/2 teaspoon minced fresh parsley
- In a skillet, melt butter over medium heat. Add potatoes; sprinkle with garlic salt. Cook and stir for 15-18 minutes or until golden brown. Sprinkle with parsley. Yield: 2 servings.
Originally published as Garlic Potato Balls in Reminisce September/October 1999, p49
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Reviewed Jan. 7, 2013
"very good! I will be making this recipe again & again. Fast & tasty. Only thing I did different was to use dried parsley. Only because I had no fresh. I bet this would be good with rosemary also."