French potatoes rissolé anyone? They are crunchy, buttery and so delicious.
Here's another French potato dish that is entirely made on the stove top in about 20 minutes, with very little fuss.
Cubed potatoes are fried until they are a crispy golden brown and finished with a garnish of shallots and butter, for a decadent side dish.
Elegant enough for entertaining and still easy enough for a family dinner, these crispy potato cubes will become a family favourite in no time.
Ideal for using up leftover potatoes too!
Bon appétit!
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I'm still amazed by how many different French potato recipes there are and potatoes rissolé are a classic dish. Whereas, I can go and buy a bag of frozen chips in the supermarket, in France you can easily buy a frozen packet of potatoes rissolé!
The verb rissoler in French, simply means to fry or brown meat or vegetables on the hob or stove top, as opposed to roasting them in the oven like parmentier potatoes .
Cutting the potatoes into small cubes means that they cook quickly and get really crispy and delicious. There's no need to par boil the potatoes first either, due to their size. Even better, you only need one pan, so less clearing up.
It's a delicious dish of chips for grown ups!
Why you will love this dish
- No complicated ingredients.
- All made in one pan.
- Quick and easy to make.
- Simple to make in advance.
- Great for entertaining.
- Easy to make family friendly.
🥘 Ingredients
- Potatoes - I've used a Maris Piper potato, which is floury and easily crisps when frying. This variety is often used for chips and roast potatoes. Any old floury potato variety would still work, such as King Edward or Russet.
- Oil - any oil suitable for frying such as vegetable oil, sunflower oil, rapeseed or canola.
- Seasoning - flaked sea salt and frehsly ground black pepper.
- Shallots - chopped raw shallots are a common garnish in French cookery. I tend to use the longer banana shallots as they are slightly easier to peel and sweeter than the the small round ones.
- Butter - salted or unsalted. However, if you use salted then you may need less salt to season at the end, as the amount of salt varies considerably.
- Parsley - fresh parsley for garnish which is optional.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
🍽 Equipment
- clean tea towel or kitchen paper towel
- large frying pan or skillet
- spatula or fish slice
- sharp knife
- chopping board
🔪 Instructions
Peel the potatoes and cut roughly into 1.5 centimetre or half inch cubes.
💭 Top Tip
- Potatoes naturally release moisture when they are cut. Put the cubed potatoes on some kitchen towel or a clean tea towel in a single layer for 5 minutes. Turn them over, so that as much moisture as possible is removed. This will allow the potatoes cubes to get really crispy.
Peel and chop the shallot and parsley.
⏲️ Cooking Time
Heat the oil in a frying pan or skillet over a medium heat.
Add the potatoes in a single layer.
💭 Top Tip
- It may be necessary to use two pans. If the fried potato cubes are too close together the oil will not be able to circulate. This will mean that you will end up with steamed potatoes.
Cook for about 15 minutes, turning a few times, so that the potatoes rissolé are browned all over.
When you are ready to serve add the butter, shallots and seasoning.
Remove from the heat and stir to combine.
Pile the fried potato cubes into a serving dish and scatter over the chopped parsley to serve.
🥗 Side Dishes
This recipe goes well with any meal but particularly chicken and other meats.
- Jacob's Ladder Beef
- Pheasant with Wild Mushroom Sauce
- Pork Confit
- Cod Cheeks and Chorizo
- Salmon Meunière
- Roast Partridge
- Chicken en Croûte
- Duck with Orange Sauce
- Chicken Supreme
- Chateaubriand
- Cannon of Lamb
🥙Substitutions
- Shallots - if you can't find shallots you can use chopped spring onions (scallions), red onion or a small sweet onion.
- Parsley - use dried parsley as a garnish but use a teaspoon of dried herbs in place of a tablespoon of fresh herbs.
- Leftovers - cut up leftover boiled or roast potatoes and fry until golden. As they are precooked they will tend to want to break up, so keep the cubes largers.
📖 Variations
- Herbs - for a different garnish and flavour try rosemary, savoury, thyme or dill.
- Spices - for a spicy kick sprinkle over a teaspoon of paprika, cajun spice or half a teaspoon of chilli powder, cayenne pepper or chilli flakes. Do this towards the end of cooking so that the spices don't burn.
- Vegetables - try the sale technique with carrots, celeriac, swede (rutabaga), parsnips and sweet potato.
- New potatoes - use small new potatoes and follow the same technique but increase the cooking time to around 25 monutes.
🍣 Storage
- Refrigerator - cool, cover and store leftovers for up to 5 days.
- Freezer - pack into bags or sealed containers and freeze for up to 6 months. Defrost overnight in the refrigerator.
- To reheat - reheat in an oiled frying pan or in the oven on a baking sheet at 180 C / 350 F / 160 FAN / Gas 4 for about 10 minutes.
🍱 Prepare in Advance
- Peel and chop the potatoes and leave in the fridge for up to 3 days before.
- Alternatively, cook the potatoes as usual then cool and reheat as above.
FAQs
The verb rissolé refers to how something is cooked. The term means literally to redden and this means to fry or brown vegetables.
Tne noun rissole refers to a British word for a meat mixture that is coated in breadcrumbs and then fried.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More potato dishes like this
📋 Recipe
Potatoes Rissolé
Equipment
- clean tea towel or kitchen paper towel
- large frying pan or skillet
- spatula or fish slice
- sharp knife
- chopping board
Ingredients
- 700 g potatoes 4 medium Maris Piper potatoes
- 4 tablespoon vegetable oil
- 1 tablespoon butter
- 1 shallot
- 1 tablespoon parsley fresh
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Peel the potatoes and cut roughly into 1.5 centimetre or half inch cubes. Put the potatoes on some kitchen towel or a clean tea towel in a single layer for 5 minutes.
- Peel and chop the shallot and parsley.
- Heat the oil in a frying pan or skillet over a medium heat. Add the potatoes in a single layer.
- Cook for about 15 minutes, turning a few times, so that the potatoes are browned all over.
- Add the butter, shallots and seasoning. Remove from the heat and stir to combine.
- Pile the fried potato cubes into a serving dish and scatter over the chopped parsley to serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More French side dishes to try
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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Ieva
I never heard of rissole before yesterday, but was so pleased I found this recipe! Potatoes turned out very crispy and I can see it being a very versatile side dish to just about anything! These potatoes certainly paired very well with our baked chicken last night! Delicious!
Ava
I just placed some chicken thighs to marinate for tonight’s dinner. I’m sure they will be terrific with this side, you can’t go wrong with chicken and potatoes!
Natalie
What a great idea to use potato leftovers, simple and delicious. Loved it, Amanda!
Claire
This potato recipe was SO EASY. I love that you don't need to par boil the potatoes first and they came out nice and crispy. I'm all about using up leftovers so will definitely be making this again when I have a few potatoes left over.
Katherine
This is such a great way to enjoy potatoes!
Tayler
Potatoes are my love language, and these ones are on my dinner menu tonight! Thanks so much for sharing!
Traci
You had me at potatoes 🙂 Love how easy and delicious this is. Perfect side to every meal. Thanks for sharing!
dannii
I would happily eat potatoes all day every day and these are really simple and delicious.
Kate
Ooh I've tried these in France and they are delicious, but never tried making my own. It sounds very straightforward so definitely going to give these a try, thank you!
Liz
I love that I don't have to heat up the oven for this one! My husband loves potatoes so this is going in the regular rotation!