Pommes Rissolées


Pommes Rissolées: Shaped potatoes are blanched, then sautéed and finally roasted.

  • Tourneed:
    • Cocotte: 5 x 1.5 cm (2 x 5/8 inches)
    • Chateau: 7.5 x 3 cm (3 x 1 3/16 inches)
  • Diced:
    • Parmentier: 1.5 to 1.8 cm (5/8 to 3/4 inches)
    • Vert Pres: 5 to 7 cm (3/16 to 1/4 inches)
  • Balls:
    • Olive: elongated ball
    • Noisette: round ball
    • Parisienne: small ball


  • Place shaped potatoes in a pan just large enough to hold them in a single layer.  Add just enough water to cover.
  • Bring to a boil.
  • Drain.  Do not shock in ice water.
  • Dry on paper towels in a single layer.
  • In a pan large enough to hold potatoes in a single layer add fat and place over medium high heat.
  • When fat is very hot, but not smoking add potatoes.
  • Raise the heat and sauté potatoes. When light brown drain off fat and set aside.
  • Preheat oven to 400 degrees when ready to serve.
  • Add butter to pan and toss to coat.
  • Place pan in oven.
  • Roast, shaking pan from time to time.
  • Remove.  Drain off excess fat.  Salt.
  • Serve immediately.


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