Rissole Potatoes
Transform your next side dish into a showstopper with these golden, buttery Rissole Potatoes! Featuring tender, bite-sized pieces of creamy waxy potatoes like Yukon Gold, these morsels are parboiled, then pan-fried to perfection in a sizzling mix of butter and olive oil for a crisp, golden crust. A hint of garlic, a sprinkle of fresh parsley, and a touch of black pepper elevate their flavor, making them irresistibly fragrant and delicious. With just 10 minutes of prep time and a total cook time of 30 minutes, this easy yet elegant recipe is the perfect addition to roast dinners, holiday feasts, or weeknight meals. Enjoy these crispy potatoes hot off the skillet—a guaranteed crowd-pleaser that pairs beautifully with any main course!
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Recipe Information
Ingredients
- 500 grams Potatoes (waxy variety, e.g., Yukon Gold)
- 60 grams Butter
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoon Freshly ground black pepper
- 2 cloves Garlic cloves (minced)
- 500 milliliters Water
Instructions
Peel the potatoes and cut them into evenly sized, bite-sized pieces (about 3 cm cubes).
Place the potato pieces into a pot and cover them with 500 milliliters of water. Add a pinch of salt, then bring the pot to a boil and cook the potatoes for 4-5 minutes, or until slightly soft but not fully cooked. Drain the potatoes and allow them to cool slightly.
In a large skillet or frying pan, heat the butter and olive oil over medium heat until the butter is fully melted and starts to sizzle.
Add the par-boiled potatoes to the pan in a single layer, ensuring there’s enough room for them to brown evenly. Avoid overcrowding the pan.
Cook the potatoes for 6-8 minutes on one side until golden and crispy, then carefully turn them over with a spatula or tongs to fry the other side for an additional 6-8 minutes.
Sprinkle the minced garlic over the potatoes during the last 2 minutes of frying, stirring carefully to prevent the garlic from burning.
Season the potatoes with salt, freshly ground black pepper, and sprinkle the chopped parsley on top. Toss gently to ensure even seasoning.
Remove the rissole potatoes from the skillet and serve hot as a side dish.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 545 mg | 12% | |
*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.
