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

Instructions 

• 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.