Receta Potatoes Rissole
Potatoes Rissole
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.
Potatoes Rissole
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 form 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.
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http://www.southernboydishes.com/2013/08/27/potatoes-rissole/
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