Rissole Potatoes
In just one pan, these potatoes get crisp on the outside, creamy on the inside, and buttery all over!
Yield: servings: Makes 1 1/2 poundsIngredients:
| 1 1/2 pounds | . small red potatoes, peeled |
| 4 | t. unsalted butter |
| 2 | t. unsalted butter, softened |
| 1 | t. chopped fresh parsley |
| 1 | t. minced fresh chives |
| salt and pepper to taste |
Directions:
Parboil potatoes in a sauce pan for 10 minutes; drain.
Melt the 4 T. of 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.
Sides / Sides