Rissole Potatoes

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Rissole Potatoes

 

2 1/2 pounds small new potatoes, peeled

1 teaspoon salt

2 tablespoons unsalted butter

2 tablespoons olive or vegetable oil

1 tablespoon minced fresh parsley

1 tablespoon minced fresh tarragon, thyme, or dill

2 tablespoons  butter or margarine , melted

coarse salt, to taste

freshly ground pepper, to taste

 

Place the potatoes in a large saucepan and cover with cold water. Add the salt

and bring the potatoes to a boil over high heat. Reduce the heat to medium-high

and cook the potatoes until they are almost tender, 15 to 20 minutes. Drain

thoroughly. At this point, the potatoes can be held at room temperature for

several hours before proceeding with the recipe.

Heat the 2 tablespoons each of butter and olive oil (or 1/4 cup of clarified

butter) in a large skillet, preferably non-stick, over medium-high heat. Add the

potatoes in a single layer (do not crowd the pan), and cook, turning the

potatoes with tongs as they brown and crisp, until all sides are golden, about

10 minutes.

In a medium-size bowl, combine the melted butter and the herbs. Add the hot

rissole potatoes and toss to coat. Season with salt and pepper as desired and

serve immediately. Serves 4.