Instructions: Peel the potatoes and using a melon scoop or teaspoon scoop out 2 cm balls.

Pat dry with absorbent paper.

Heat the oil to 200 degrees C/400 degrees F immerse the potato balls briefly in the oil to seal the outside.

Take out and allow to cool for 10 minutes.

Meanwhile reduce the temperature of the oil to 170 degrees C/325 degrees F.

Return the potatoes to the pan and fry for another 10 minutes until brown.

Remove from the oil and drain.

Season the hazelnuts well with salt and toss the potato balls in this mixture.

Serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.