Wayne Gisslen

Rissolé or Cocotte Potatoes

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
7 lb<

Method

Procedure

  1. Peel and eye the potatoes and trim or tourné them into small oval shapes about 1½ in. (4 cm) long. (See