Rissole Potatoes
photo by Chef shapeweaver
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
-
Parboil
- 1 1⁄2 lbs small red potatoes, peeled
-
Melt
- 4 tablespoons unsalted butter
-
Toss with
- 2 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh chives
- salt and pepper
directions
- Parboil potatoes in a sauce-pan for 10 minutes; drain.
- Melt butter in the pan over low heat.
- Add potatoes, cover, and cook 10 minutes.
- Swirl the pan occasionally to stir, holding the cover in place.
- Uncover and increase heat to medium-high.
- Saute 10 minutes, turning potatoes until golden brown on all sides.
- Toss with butter, herbs, and seasonings before serving.
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Reviews
-
I made this recipe 11/5/17 for mine and my SO's dinner, and most importantly for a Cook- A- Thon honoring the memory of Kit..ty of Canada( Jeanette Grieve). Except for not peeling the potatoes the recipe was made as it was written. I thought this was a nice change from regular potatoes. In my opinion, there's no need to change a single thing about this recipe. " Keep Smiling :) "
RECIPE SUBMITTED BY
Kit..ty Of Canada
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