Rissole Potatoes
Ingredients
- 2 lb small potatoes
- 2 tbsp butter
- salt and freshly ground black pepper
- 2 tbsp parsley chopped
- 2 tbsp chives chopped
- 2 spring onions finely chopped
Instructions
- Boil the potatoes in their skins until tender but not soft.
- Drain and rinse thoroughly in cold water as this aids the easy removal of the skins.
- Heat the butter in a large frying pan until it foams, add the potatoes and brown lightly.
- Cover, turn down heat and cook for 15 minutes.
- Remove the lid, increase the heat, shaking the pan so that the potatoes will be crisp on the outside.
- Serve immediately, sprinkled with salt, pepper, the herbs and the onions.
Calories: 228 kcal
Carbohydrates: 40 g
Protein: 5 g
Fat: 6g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 66 mg
Potassium: 989 mg
Fiber: 5 g
Sugar: 2 g
Vitamin A: 473 IU
Vitamin C: 49 mg
Calcium: 37 mg
Iron: 2 mg