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Rissole Potatoes with Mornay Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 1/2 pounds small red potatoes
Scrub and cook the potatoes until just tender but do not overcook. I recommend placing them in a glass or ceramic batter bowl and cover with a lid. Cook in microwave 3-4 minutes, perhaps more, or until nearly tender when pierced with a fork. In heavy bottomed saute pan with a lid, heat the 3 T. butter. Add potatoes, cover, and cook on medium heat 6-8 minutes, swirling the pan often. Remove lid, and cook over medium high heat for another 8-10 minutes until golden brown on all sides. Sprinkle with the 1/2 teaspoon salt. Place in a beautiful bowl.
Recipe created 2013-10-31.