Time: 30 min.
Complexity: easily
Servings: 4

Risole is a French technique in which small new potatoes are boiled whole and then fried in generous amounts of butter until golden brown on all sides. Risole potatoes are distinguished by their deliciously crisp skin and tender, almost creamy center.

Ingredients:

• 700 g small (about 4 cm) red-skinned potatoes
• 2 tbsp + 3/4 tsp coarse salt
• 1/4 cup + 2 tbsp softened butter
• 2 tbsp chopped fresh parsley
• 2 tablespoons thinly sliced ​​fresh green onions
• 0.5 tsp black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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red potatoes, green onions, parsley

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Preparation:

Step 1
• In a large saucepan, combine the potatoes with 2 tablespoons of salt. Add enough water to cover the potatoes and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, 10–15 minutes. Drain in a colander.
Step 2
• Melt 4 tablespoons of butter in a saucepan over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden brown on all sides, 10–12 minutes.
Step 3
• In a medium bowl, combine potatoes, parsley, green onions, peppers, the remaining 2 tablespoons butter and 3/4 teaspoon salt; toss to coat.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.