Pommes Rissolés

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A common classic method used to prepare shaped, cooked potatoes is called pommes rissolés, for which there is no equivalent term in English. Potatoes to be rissoléed are cooked in a three-step procedure. They are first blanched, then sautéed in hot fat to brown, and most often they are finished by roasting in a medium-hot oven.

The common shapes and sizes used for pommes rissolés are: