Potatoes Rissole
Golden, crispy, and bursting with flavor, Potatoes Rissole is the ultimate side dish to elevate any meal. This classic recipe transforms humble small potatoes into a luxurious treat with their perfectly browned exterior and tender, fluffy insides. Parboiled for just the right texture, these potatoes are sautéed in a heavenly blend of butter and olive oil, infused with garlic and finished with a sprinkle of fresh parsley for a fragrant touch. Ready in just 40 minutes, this dish is as quick as it is satisfying, making it an ideal accompaniment to roast meats, grilled fish, or a simple vegetarian main course. Perfect for dinner parties or casual weeknight meals, Potatoes Rissole combines simplicity and elegance in every bite.
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Recipe Information
Ingredients
- 500 grams Small potatoes
- 50 grams Butter
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash the potatoes thoroughly. If they are particularly large, cut them into bite-sized chunks to ensure even cooking. Leave the skin on for extra flavor and texture if desired.
Place the potatoes in a medium saucepan and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat. Allow the potatoes to cook for 8-10 minutes, or until they are just tender but not fully cooked.
Drain the potatoes and allow them to cool slightly. Pat them dry with a clean kitchen towel to remove excess moisture.
In a large heavy-bottomed skillet or frying pan, heat the butter and olive oil over medium heat until the butter is melted and begins to foam.
Add the parboiled potatoes to the skillet in a single layer. Avoid overcrowding the pan to ensure even browning. Cook the potatoes undisturbed for 4-5 minutes, or until the undersides turn golden brown.
Shake the pan gently or use a spatula to turn the potatoes, ensuring they brown evenly on all sides. Continue to sauté for another 6-8 minutes until the potatoes are crispy and golden.
Add the minced garlic to the pan and toss gently to coat the potatoes. Cook for an additional 1-2 minutes, being cautious not to burn the garlic.
Season the potatoes with salt and black pepper to taste. Sprinkle the chopped parsley over the top and give it a final toss.
Remove the potatoes from the heat and serve immediately as a delicious side dish to complement roast meats, grilled fish, or simply enjoy on their own.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.3 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
