Rissole Potatoes

"In just one pan, these potatoes get crisp on the outside, creamy on the inside, and buttery all over! By Cuisine at Home."
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by diner524 photo by diner524
photo by diner524 photo by diner524
Ready In:
45mins
Ingredients:
6
Serves:
4
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ingredients

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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

  1. Chef shapeweaver
    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 :) "
     
  2. alohanoa
    Yup saw this recipe on Cuisine at Home too, and I agree...simple and delicious!
     
  3. jkoch960
    This is such a great recipe! So simple yet so delicious! As WiGal said, love how it is crispy on the outside and tender on the inside! Will definitely make this many times!
     
  4. WiGal
    I have made this recipe many times. We love how it is crispy on the outside and tender inside plus it looks great on the plate!
     
  5. diner524
    These are delicious!!! I made these to serve along with recipe #204779 and salad. I did cut back on the butter some as it was alot of butter. Thanks for a great recipe!!! Made for camera-less chef's game.
     
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