Recipe: Perfect Potatoes Rissole

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Potatoes Rissole. Get Rissole Potatoes Recipe from Food Network. When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy. Prep and cooktimes noted above the ingredient list are approximate.

Potatoes Rissole Uncover and increase heat to medium-high. Rissole is a French cooking technique that involves sautéing partially cooked potatoes or potato patties in butter until golden brown. The resulting potatoes are crisp and buttery on the outside and creamy on the inside. You can have Potatoes Rissole using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Potatoes Rissole

  1. Prepare 1 pound of small new potatoes.
  2. Prepare 1 teaspoon of pink Himalayan salt for boiling potatoes.
  3. It’s As needed of water.
  4. It’s 1/2 stick of butter divided.
  5. You need 1 teaspoon of parsley.
  6. It’s 1/2 teaspoon of dill weed.
  7. Prepare 1 teaspoon of chives.
  8. Prepare 1/2 teaspoon of thyme.
  9. It’s 1 teaspoon of pink Himalayan salt.
  10. Prepare 1/2 teaspoon of ground black pepper.

The herbs add a subtle background flavor. Whether you choose to peel completely or not, rissole potatoes are a simply elegant side dish perfect served along with a steak or a lamb chop. You might also like these smashed roasted potatoes with bacon, mustard and thyme. Subscribe to my YouTube channel to get notified of new videos.

Potatoes Rissole step by step

  1. Peel and wash the potatoes. Put potatoes in a pot, and cover with water add salt for boiling. Boil 8-12 minutes..
  2. Melt the butter in a skillet. Add the herbs and spices, and the potatoes. Fry for 8-10 minutes, turning them often..
  3. When the potatoes are brown they are ready to serve. I hope you enjoy!!!.

Print Today's recipe for Rissole Potatoes Fresco is a simple and elegant side dish for a holiday or any special meal! Rissole, (pronounced 'rihs-uh-LAY'), refers to the French method of cooking food by frying until crisp and brown. Using a vegetable baller, scoop out pieces of potato about the size of hazelnuts. Keep covered with cold water until ready to cook. Drain the potato balls on a paper towel.

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