Rissolé or Cocotte Potatoes


U.S. Metric Ingredients
7 lb 3.5 kg Potatoes (see Note)
5 oz 150 g Clarified butter
to taste to taste Salt
to taste to taste White pepper



  1. Peel and eye the potatoes and trim or tourné them into small oval shapes about in. (4 cm) long. (See Figure 7.21 for technique.)
  2. Place the potatoes in a saucepan, cover with unsalted water, and bring to a boil. Reduce heat and simmer 7–8 minutes, or until about three-fourths cooked.
  3. Drain and turn out onto a sheet pan to steam dry.
  4. Heat the clarified butter in a large sauté pan. Add the potatoes and sauté over moderate heat until golden brown and fully cooked. (Potatoes may also be browned in deep fat if speed of service is critical.)
  5. Season with salt and pepper.

Per serving: Calories, 290; Protein, 4 g; Fat, 11g (34% cal.); Cholesterol, 30 mg; Carbohydrates, 45 g; Fiber, 4 g; Sodium, 125 mg.


Alternative Method: Potatoes may be sautéed without prior blanching. Sauté over low heat and keep covered during the first half or three-fourths of the cooking period so the potatoes cook fully without overbrowning. Potatoes cooked this way absorb more butter than those that are blanched first. Thus they are tastier, but they also are higher in calories.

Parisienne and Noisette Potatoes

Prepare as in basic recipe, but cut potatoes with a melon ball cutter. Parisienne potatoes are cut with a scoop slightly larger than 1 in. (about 3 cm). Noisette potatoes are smaller than 1 in. (about 2.5 cm). Blanch 3–5 minutes or cook from raw state.

Château Potatoes

Prepare as in basic recipe, but tourné the potatoes into larger ovals, about 2 in. (5 cm) long.

Potato Rods Rissolé

Cut potatoes into rod shapes, using a ½-in. (12-mm) brass tube (see photo). Prepare as in basic recipe.