Rissole Potatoes

Rissole Potatoes

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Servings: 4
Calories: 228


  • 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


  • 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
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