Potatoes Rissole

By RoketJSquerl

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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from southernboydishes.com

Preparation

Step 1

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.

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.