Best 3 Rissole Potatoes Recipes
Looking for a delightful side dish that is not only easy to make but also a feast for the eyes? Look no further than rissole potatoes! These crispy, golden-brown balls of mashed potato are a versatile culinary creation that can be enjoyed as an accompaniment to a wide range of main courses, or even as a delightful snack on their own. This article offers a collection of rissole potato recipes, each with its own unique twist, ensuring that you'll find the perfect one to tantalize your taste buds. Let's dive into the delectable world of rissole potatoes and discover all the mouthwatering variations that await you.
Here are our top 3 tried and tested recipes!
RISSOLE POTATOES
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the potatoes and 2 tablespoons of the salt in a large saucepan. Add water to cover the potatoes and bring to a boil over high. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain in a colander.
- Melt 4 tablespoons of the butter in a saucepan over medium-high. Add the potatoes; cook stirring occasionally, until golden brown on all sides, 10 to 12 minutes.
- Combine the potatoes, parsley, chives, pepper, and the remaining 2 tablespoons butter and 3/4 teaspoon salt in a medium bowl; toss to coat.
CHEESE AND POTATOES RISSOLE
Rissole (ris sow lay) In this recipe you boil potatoes, mash and chill then you add butter, egg yolks and Swiss cheese, mix and chill. After chilling shape into sausage rolls and coat in flour and dip in egg wash and then in soft bread crumbs; chill again and then deep fry until golden. These potatoes are crunchy crisp on the outside yet soft and tender on the inside. A sprinkling of parsley flakes creates an interesting eye appealing touch. It is preferred to use mealy potatoes such as Idaho, Maine and Long Island varieties.
Provided by Olha7397
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pare the potatoes and cut into eights. Place in a saucepan and cover with water. Add 1 tablespoon salt. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain potatoes; press through a food mill or mash well. Place in a dry saucepan and add the butter. Cook over low heat, stirring constantly, until butter is melted and mixture is dry. Place in a bowl; refrigerate until cool. Beat in egg yolks, pepper and salt to taste. Add the cheese and stir until well mixed. Chill well.
- Shape with hands into 4-inch sausage shaped rolls; coat each roll well with flour. Beat the 2 eggs with 1/4 cup water until mixed. Dip potato rolls into eggs, then coat well with bread crumbs. Place on a cookie sheet and chill thoroughly. Fry in deep fat at 375°F degrees until brown; do not overcook. Drain on paper toweling, place on a platter. Garnish with chopped parsley.
- These may be kept warm in a 200 degree oven until served, if desired. This recipe may be prepared and refrigerated for 24 hours before frying. This amount makes about 8 servings.
- The Creative Cooking Course.
Nutrition Facts : Calories 409.5, Fat 25.9, SaturatedFat 15.2, Cholesterol 261.9, Sodium 179.7, Carbohydrate 23.5, Fiber 2.5, Sugar 1.8, Protein 21
RISSOLE POTATOES
Steps:
- Parboil potatoes in a sauce¬pan for 10 minutes; drain. Melt 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 medium-high. Saute 10 minutes, turning potatoes until golden brown on all sides.
Tips:
- Select the Right Potatoes: Choose firm, all-purpose potatoes like Russet or Yukon Gold. Avoid waxy varieties like Red Potatoes, as they don't hold their shape well.
- Parboil the Potatoes: This step ensures that the insides of your rissoles are fluffy and cooked through while the outsides are crispy. Parboiling also helps remove excess starch, preventing them from sticking together.
- Use Quality Butter: Real butter adds a richness and depth of flavor to the rissoles that margarine or oil cannot match. If you're looking for a vegan option, you can use vegan butter or a neutral-flavored oil.
- Season Generously: Don't be shy with the salt and pepper. Rissoles should be well-seasoned both inside and out. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
- Don't Overcrowd the Pan: When frying the rissoles, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
- Serve Hot: Rissoles are best served hot, straight out of the pan. They can be served as a side dish or as a main course with a salad or vegetables.
Conclusion:
Rissoles are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of effort, you can create crispy, fluffy rissoles that will be a hit with everyone at the table. So next time you're looking for a satisfying and comforting meal, give rissoles a try. You won't be disappointed!
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