Peel the potatoes. Then use a parisienne scoop/melon baller to cut small balls out of the potatoes. Place the balls in a bowl of water and soak them for 20-60 minutes (depending on how much time you have). The potatoes will now look like holey Swiss cheese, which should be cut into smaller pieces. In the best stop food waste style, we typically boil them and make mashed potatoes out of them. The now-soaked potato balls are put in a bag along with oil, salt, and pepper. Shake the bag well so the oil is well distributed on all the balls. Place them on a baking paper-covered baking sheet or in an ovenproof dish. Cook them at 180 degrees Celsius (356 degrees Fahrenheit) with fan for about 45 minutes, and turn them halfway through.