Name: Potatoes Rissole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-5 serving(s)
Ingredients: 2 lbs medium russet potatoes (about 6); 1 teaspoon salt; 4 tablespoons melted butter; 2 tablespoons olive oil

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Potatoes Rissole

At a Glance

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 4-5 serving(s)

Dietary

Vegetarian

Allergens

Milk

Calories 336.3 per serving 1681.5 for selected servings

Fat 18.5g per serving 92.5g for selected servings

Sugar 1.8g per serving 9g for selected servings

Protein 4.7g per serving 23.5g for selected servings

Carbohydrates 39.7g per serving 198.5g for selected servings

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Equipment

Melon baller or French ball cutter, bowl, saucepan, shallow baking pan, oven

Ingredients

2 lbs medium russet potatoes (about 6)
1 teaspoon salt
4 tablespoons melted butter
2 tablespoons olive oil

Instructions

Peel potatoes and with a melon baller or French ball cutter, scoop out walnut-sized potato balls; drop into a bowl of cold water; let sit for 15 minutes.
Drain, place in saucepan with 1 tsp salt and water to cover; boil briskly for 5 minutes; drain.
Place potatoes, butter and olive oil in shallow baking pan and stir to coat potatoes; bake in preheated 350° oven until golden, turning to color evenly, about 20 minutes.

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Potatoes Rissole

At a Glance

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