Sometimes this southern boy likes to use fancy names for foods. I certainly didn’t grow up in Mississippi using French names for the dishes I encountered, but now that I’ve been a city dweller and a foodie all these years, it’s fun to be fancy sometimes.
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. The herbs add a subtle background flavor. In my opinion these potatoes make an amazingly versatile side dish for almost any main course. They pair well with any grilled meat, such as a steak or pork chop, but they are also sophisticated enough to accompany a pan seared salmon fillet with beurre blanc sauce.
I really like making these potatoes for guests because prepping and parboiling can be done several hours before serving. Keep them in the refrigerator and sauté immediately before serving.
Ingredients
2 pounds small red potatoes, peeled
1 tablespoon kosher salt
4 tablespoons butter, softened
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped chives, tarragon, or dill
Salt and pepper to taste
Instructions
1. Place potatoes in a medium large pot and fill with cold water until potatoes are covered. Add one tablespoon of salt to pot. Bring to a boil. Reduce heat and simmer for 10 to 20 minutes until a knife pierces a potato with a little resistance. Cooking time depends on the size of the potatoes. Do not overcook or potatoes will fall apart.
2. Remove potatoes from the water and let cool completely in the refrigerator.
3. Melt three tablespoons butter in a large cast iron or non-stick skillet over medium high heat. Cook cooled potatoes in butter, turning them regularly, for about 10 to 15 minutes or until they are golden brown on all sides. Remove from heat and place potatoes in a serving bowl.
4. Mix one tablespoon of butter with chopped herbs. Add butter and herb mixture to potatoes and toss until the butter is melted and herbs are distributed over potatoes. Add salt and pepper to taste. Serve immediately.
https://southernboydishes.com/2013/08/27/potatoes-rissole/
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I love potatoes any way you can think of making them. I haven’t made this version in a long time, and thank for reminding me. These look perfectly golden, and I could eat multiple servings. Beautiful photo.
Never knew these had a name! Love the dishes you’re posting — easy, delicious, and ‘everyday’ foods, not just fancy “I don’t have the ingredients for that!”, although they can be done for special occasions and fly perfectly.
Thanks for the lesson in French cooking! This method of cooking potatoes does sound wonderful! I love the idea of crispy on the outside and creamy in the middle. Lovely, lovely potatoes!
You totally have me craving a classy dinner with your talk of these potatoes and that salmon fillet with beurre blanc… YUM! Can you please come cook for me? Haha. These sound so incredible – pinning!
This is such a great dish! And one I haven’t made for far too long. Lovely brown crust on the potatoes! Good stuff – thanks.
It’s always fun to fancy up simple dishes like this! Looks like a great side dish =)
I love potatoes this way. I agree Georgia , a complete comfort food. As usual your picture is really good.
Woa Bill – these potatoes are the cause of some serious drooling! Your picture is captivating! Love the combo of parsley and tarragon in these potatoes!
Thanks so very much for sharing
I love how simple and delicious these potatoes look! I’ve been looking to add some great, tasty sides dishes to my repertoire. And I will sound fancy and impress my friends when I tell them I made potatoes rissole. 🙂
Haven’t heard of potatoes rissole before. Your potatoes look absolutely perfect! I can’t wait to make them myself. Yum!
Wow, Bill….it’s amazing how something so easy can be so elegant! And I have another French cooking term to add to my repertoire! (And it’s also one more cooking term my son can tease me about!) But I love potatoes in any form. Every one of those potatoes is so perfectly crisp! And your photography….so inviting! I’m going to make these as a side for dinner this week! : )
I love potatoes best with simple seasonings and flavors, crisped to perfection and smothered in butter… just like these! Total comfort food, and the perfect side for any meat. Thanks for sharing your easy recipe, Bill!