Equipment
Ingredients
Main Ingredients
- 600 g waxy potatoes, peeled
- 30 ml olive oil
- 30 g unsalted butter, cold
- 5 g fine sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Dice the peeled potatoes into uniform 1.5 centimeter cubes to ensure even cooking.
Rinse the diced potatoes thoroughly under cold water to remove excess surface starch, then dry them completely using a clean kitchen towel.
Place the large cast iron skillet over medium heat and add the olive oil.
Add the dried potatoes to the hot skillet in a single, even layer and cook completely undisturbed for 5 minutes.
Toss the potatoes using the slotted spatula and continue to pan-fry for another 12 minutes, turning them every few minutes until all sides are browned and the interiors are tender.
Reduce the heat to low, add the cold unsalted butter to the pan, and toss the potatoes continuously as the butter foams and coats every piece.
Remove the skillet from the heat, season the potatoes evenly with fine sea salt and freshly cracked black pepper, and serve immediately.
Chef's Notes
- Rinsing and drying the potatoes is non-negotiable. Removing the surface starch prevents them from gluing together into a single starchy mass in the pan.
- Using olive oil for the initial fry provides the high smoke point needed for true crispness, while adding the butter at the very end provides rich, classic French flavor without the risk of burning the milk solids.
- Do not touch the potatoes for the first five minutes. Letting them sit undisturbed is what builds that initial heavy crust that defines a proper Pomme Rissolee.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a skillet over medium heat with a drop of oil until warmed through and crispy again.
