Rissole Potatoes

Name: Rissole Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Getting reviews...

Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 servings

Ingredients

Deselect All

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

Directions

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.