Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese.
Here’s a fantastic tasting side dish for “Rissole Potatoes With Feta”. Oh wow…they are sooo good! By “good” I mean these potatoes are “phenomenally GOOD”!
My hubby and I went to our local Farmer’s Market on Saturday to look around. Since our home garden is in full production right now, I ended up not buying any fresh produce (it’s a miracle!) EXCEPT for some baby red potatoes, which I had a diabolical plan for.
I found a recipe online this past week from Martha at “A Family Feast” for these potatoes, and decided to give the recipe a try (with just a slight tweak). I loved that they are cooked on the stovetop. It’s been crazy hot in Portland recently and I’ve been trying not to use my oven so I don’t heat up the house!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
What Does “Rissole” Mean?
Rissole (rihs-uh-lay) is just a fancy way of describing a method (French) of cooking food (usually something “breaded”) by frying it until it is crispy brown and crunchy on the outside, and soft on the inside.
Well…these rissole potatoes fit the bill. Peeled, baby red potatoes… crispy on the outside and garnished with butter, parsley, chives, scallions, crispy crumbled bacon, and crumbled feta cheese. Have mercy…these potatoes were absolutely FANTASTIC! I really hope you will give them a try… This recipe is a definite keeper, and is going to be used in our home…OFTEN!
My pictures only show HALF the quantity of this recipe, because I made these just for myself and my husband. These rissole potatoes are fantastic, but we can’t eat an entire batch of them. Well, maybe another time- just not this time. Enjoy!
How To Make Rissole Potatoes
Peeled baby red potatoes are boiled in water for 10 minutes to start the cooking process.
The rissole potatoes steaming in melted butter, in a covered skillet.
To Serve The Rissole Potatoes
Once the rissole potatoes have finished cooking, it is time to serve them! That’s one of the best parts. The potatoes are garnished with chives, parsley, parsley, green onions, bacon, butter and feta…oh my goodness. So good!
That’s it! See how easy it is to make these delicious rissole potatoes? Hope you enjoy this simple vegetable side dish, and have a great day!
Looking For More POTATO Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes you might enjoy that use potatoes include:
- Chili & Cheese Stuffed Spud
- Potato Salad
- Au Gratin Potatoes
- Cheesy Skillet Potatoes
- Crispy Homemade Hash Browns
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe slightly adapted from: http://www.afamilyfeast.com/rissole-potatoes-fresco/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese. YUM!
- 5 strips bacon
- 3 green onions (white and green parts)
- 1/4 cup fresh parsley , chopped
- 1/4 cup chives , snipped
- 1 1/2 pounds baby new red potatoes (small)
- 6 Tablespoons butter (Divided)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound Feta cheese , crumbled (or you can use queso fresco, if desired)
- Cook the bacon in a skillet until crispy. Remove from pan; let cool, then crumble. Set aside.
- Chop the parsley and green onions; snip the chives (it's easy using kitchen scissors). Set aside.
Peel the potatoes. Put them in a large non-stick pot (or really large skillet) of salted water. The water should cover the tops of the potatoes. Bring water to a boil on high heat. Once boiling, reduce heat to a slow boil and cook potatoes (uncovered) for 10 minutes.
Drain the potatoes (gently) into a colander. Place 4 Tablespoons butter (not all of it!) in the pot or skillet. Let butter begin to melt, then gently place hot potatoes back into pan. Put a lid on pan, turn heat to medium-low, and cook potatoes for an additional 10 minutes (without removing the lid!!!).
After the 10 additional cooking minutes have passed, remove the pan or skillet cover. Turn the heat to high, and add salt and pepper to potatoes. Continue to cook (and brown) the potatoes for another 8-10 minutes. Turn the potatoes gently as they brown, so they stay whole. Spoon the butter up and over the tops of the potatoes as they cook. HINT: *Use two wooden spoons to gently turn the potatoes-works like a charm*. Once the potatoes are nicely browned on all sides (smaller potatoes will brown faster than the larger ones), remove them to serving dish.
In a separate dish, melt the remaining 2 Tablespoons of butter. To serve, pour the RESERVED butter (NOT the brown butter left in the pan) over the potatoes. Garnish potatoes with green onions, chives, crumbled bacon pieces, parsley, and top with crumbled feta cheese. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!