When doing a stagiaire at The George Town Club one afternoon, I prepared a batch of pommes de terrre rissolee. The chef placed two “football potatoes” on each entree plate as an amuse-bouche, to the delight of the club dinners.
The French classic sauteed/roasted potato dish called Pommes de Terre Rissolees calls for small potatoes carved into small six-sided footballs, all the same size regardless of the potato you start out with. That takes practice. Use a sharp paring knife. Carve each one and drop it in a bowl of water to prevent discoloration. When ready, dry the potatoes, sauté them in a hot pan with butter, salt and pepper. They must be tossed and well browned to perfection on all sides. You’ll need tongs. When browned, add a little more butter and some herbs to the pan and then place it in a 375F oven to roast the potatoes until they are fork tender, maybe another ten minutes.
