Some people call them Pommes Noisettes, which means "hazelnut" in French, others just Parisiennes derived from the name of the melon baller tool called cuillère parisienne or parisian spoon.
For 4 to 6 portions I used two large potatoes, get the ones used for baking which are more floury and get crisper than the waxy ones. I cut them by half on the large side to make them more easy to handle, then start to scoop out the potato "balls" and put them on iced cold water. Don't worry if you don't get perfect spheres and the left over, don't trash it, I'll tell you what to do later.
If you don't have a clue about how to use the baller tool watch this video, it is in French but you will get the picture.
Sauté the potatoes on the butter for about 3-4 minutes, and then put the skillet in the oven for about 20 to 30 minutes until they are tender and golden brown. Before serving season with salt and fresh black pepper and sprinkle with parsley flakes.
What to do with the potato scraps ? Just chop them in little pieces, chop half an onion and put them to caramelize in a medium size skillet with the little bit of olive oil, when they start to get clear drop the potato pieces and mix with the onions, on a bowl beat four eggs, season with salt and pepper and drop on the skillet. Mix for few minutes and then transfer to the oven to finish cooking.
You just made a quick and easy Potato Frittata :-)
Giorgio (as my grandpa use to call me)