4 large potatoes oil, butter and salt
Arrange a bowl of cold water to prevent discolouration. Peel the spuds and scoop into small balls with a melon baller. Drop them into the cold water as they are made. Heat two tablespoons of oil in a pan and add a knob of butter. Thoroughly dry the balls and toss in the pan, then fry slowly until brown and tender. Drain and sprinkle immediately with salt. Allow about 15 balls per person.
Potato balls can take a long time to shallow fry, so par-boiling them first could be a good idea.