All Simple Vegetable Recipes

Fried Rissole Potatoes



Serves 2

  • 1 lb (450 g) small new potatoes

  • 4 oz (110 g) butter

  • Pinch of salt and pepper

  • 1 tbs chervil, chopped

  1. Wash and boil the potatoes for half the normal cooking time. Drain.

  2. Melt the butter in a heavy frying pan, add the potatoes and cook them, shaking the pan periodically, over a low heat.

  3. When they are browned all over drain on absorbent paper, season and serve sprinkled with chervil.

  4. This is also good with fresh mint or dill.

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