Rissole Potatoes (like at the Palace Cafe!)
Rissole Potatoes video (scroll down for recipe)
Chris and I have been to New Orleans a few times together and we always have at least one meal at the Palace Cafe. They have the best rissole potatoes I’ve ever had.
Traditionally, they are new potatoes peeled bare, parboiled, then crisped in butter. At the Palace Cafe, they just strip a little belt off of each potato, so you get some crispy skin, too. And of course the lazy bones in me loves that there’s that much less peeling to do. Whether you choose to peel completely or not, rissole potatoes are a simply elegant side dish perfect served along with a steak or a lamb chop.
You might also like these smashed roasted potatoes with bacon, mustard and thyme.
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Rissole potatoes recipe
Rissole Potatoes (like at the Palace Cafe!)
- Yield: 4 1x
Ingredients
Scale
- 1 pound small new red potatoes
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh minced herbs
Instructions
- Peel a strip from around the center of each potato, like you’re taking off its “belt”.
- Place partially peeled potatoes into a pot and cover with water. Put over high heat and cover with a lid. Boil for 8 minutes until almost tender. Drain.
- Back into the pot, add the butter over medium heat. Add potatoes and swirl the pan to coat in butter. Cook for about 8-10 minutes, swirling occasionally until all sides are browned.
- Sprinkle with salt, pepper and herbs.
5 Comments
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Hilah,
Do you know of an Argentine restaurant owner named Francis Mallmann? Eight or nine years ago he published a cookbook entitled “Seven Fires: Grilling the Argentine Way.”
In the book he gives a somewhat similar recipe for baby potatoes: Don’t bother peeling them. Parboil them for about ten minutes or until the point of a knife penetrates easily; then, while they’re still hot, smack each one with the flat side of a heavy knife, just hard enough to crack them open a bit. You don’t want to break them apart. Toss them in a bowl with good olive oil, then drop them into a medium-hot skillet with just the oil that adheres to them. Don’t touch for eight minutes; then flip them over and cook for four minutes more. Sprinkle with sweet, unsmoked paprika.
Mallmann suggests serving these with pan-seared octopus, but octopus is kind of a pain to handle and cook. Squid rings are more cook-friendly; if you have a sufficiently large skillet, you can push the potatoes to one side and drop the squid (lightly tossed with oil) onto the vacant side for the final four minutes that the potatoes cook. Paprika on the squid too.
Baby BLUE potatoes make an interesting variation. In that case I use just a light sprinkle of black pepper instead of the paprika.
Best,
Pat
Wow, this sounds fantastic!
Mint with potatoes… who knew? It’s a little weird but I love it. I made a double recipe, but probably didn’t need to double the butter. I think 4-5 Tblsp would’ve been enough. Or, since my potatoes were a little larger than yours, if I’d cut them in half maybe they would’ve soaked up more. In any case, this recipe is definitely a keeper.
So glad to hear that, Birdman!
cooked 3 lbs. of little potatoes using Argentinian method. we will see what the family thinks at 4 pm/
guy