Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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(cut with a melon baller): Olive (elongated ball), noisette (round ball), and Parisienne (small ball).

The method for cooking and roasting pommes rissolés is as follows:
  1. Place the peeled, shaped potatoes in a pan just large enough to hold them in a single layer with just enough cold water to cover. Do not use too much water or by the time the water boils, the potatoes will begin to overcook.
  2. Bring to a boil.
  3. Drain immediately. Do not shock.
  4. Lay the potatoes out in a single layer on paper towels and allow to air dry.
  5. Place the appropriate type and amount of fat in an ovenproof pan large enough to hold the potatoes in a single layer. Place the pan over medium heat.
  6. When the fat is very hot but not smoking, add the potatoes.
  7. Raise the heat and quickly sauté the potatoes, tossing to evenly brown. When the potatoes are lightly browned and almost cooked through, remove the pan from the heat and drain off all the fat. Set aside until needed.
  8. When ready to serve, preheat the oven to 204°C (400°F).
  9. Add the appropriate amount of butter to the pan and toss to coat the potatoes evenly with the butter.
  10. Place the pan in the oven.
  11. Roast, shaking the pan from time to time to toss the potatoes, until the sharp point of a small knife inserted into the center of a potato meets no resistance.
  12. Remove from the oven and drain off the excess fat. Season with salt.
  13. Serve immediately.