Rissole Potatoes

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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1 1/2 pounds small (about 1 1/2-inch) red potatoes

2 tablespoons plus 3/4 teaspoon kosher salt 

1/4 cup plus 2 tablespoons salted butter, softened 

2 tablespoons chopped fresh flat-leaf parsley 

2 tablespoons thinly sliced fresh chives 

1/2 teaspoon black pepper 


  1. 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.
  2. 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.
  3. Combine the potatoes, parsley, chives, pepper, and the remaining 2 tablespoons butter and 3/4 teaspoon salt in a medium bowl; toss to coat.