RISSOLES POTATOES

RISSOLE POTATOES

Makes: 4

Total Time: 35

PARBOIL:

1 1/2 lb. small red potatoes, peeled

MELT:

4 T. unsalted butter

TOSS WITH:

2 T. unsalted butter, softened

1 T. chopped fresh parsley

1 T. minced fresh chives

Salt and pepper to taste

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 to medium-high. Saute 10 minutes, turning potatoes until golden brown on all sides. Toss with butter, herbs, and seasonings before serving.