Best 3 Rissole Potatoes Recipes
Introducing the delectable rissole potatoes, a culinary delight that combines the flavors of savory potato and crispy breadcrumbs. These golden gems are a versatile side dish that can elevate any meal, from weeknight dinners to special occasions. This versatile dish can be made with basic ingredients and is a great way to use up leftover potatoes. Ranging from simple to complex recipes, this article presents a selection of the best rissole potato recipes that cater to diverse tastes and skill levels. Get ready to embark on a culinary journey as we explore the secrets of crafting perfect rissole potatoes that will become a staple in your kitchen.
Let's cook with our 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:
- Choose the right potatoes: Use starchy potatoes like Russet or Idaho, which hold their shape well during boiling and frying.
- Boil the potatoes until tender but not mushy: You want the potatoes to be firm enough to hold their shape when mashed.
- Mash the potatoes until smooth: Use a potato ricer or food mill for a smooth and lump-free mash.
- Season the mashed potatoes well: Salt, pepper, and butter are the basics, but you can also add garlic, herbs, or cheese.
- Form the rissoles: Use a tablespoon or ice cream scoop to form evenly sized rissoles. You can also use a mold to create different shapes.
- Bread the rissoles: Dip the rissoles in flour, then egg wash, then breadcrumbs. This will help them brown evenly and keep them crispy.
- Fry the rissoles: Shallow fry the rissoles in hot oil until golden brown and crispy.
- Serve the rissoles hot: Rissoles are best served hot, with your favorite dipping sauce.
Conclusion:
Rissoles are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your taste. With the right ingredients and a little bit of time, you can create perfect rissoles that will impress your family and friends. So next time you are looking for a new and exciting way to enjoy potatoes, give rissoles a try!
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