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I made these potatoes for a good friend of mine on New Years Eve, that requested them along with some Gordan Ramsay inspired creamy egg’s. Boy, he knows what’s up and good. Can’t blame the guy for asking. Good thing he’s one of my closest friends and shares my exact birth date. Anyhow, here is my take on what the French call Pomme Rissolée or Sautéed Potatoes, with red onion, red chilli flakes, tossed in fresh parsley, olive oil and a knob of butter and pan roasted to perfection. These can be had or eaten with a great roasted chicken or pork loin, or my favorite way, with a couple of butter fried eggs over easy. It doesn’t get better than that.



4 large Russets or your choice potato

1 medium red or yellow onion (shallots fine)

2 tbs fresh parsley

3 tbs olive oil

2 quarts of boiling water

2 tbs butter

Kosher salt

Fresh ground pepper

1/4 red chilli flakes (peperoncino)


Peel and dice into 2 inch cubes 4 russet potatoes. (Halve the recipe for less). Dice or mince 1 medium onion and set aside. Add the potatoes, 1 tbs salt and 2 quarts of cold water to the pot and bring to a boil. Blanch the potatoes in the boiling water for 3-4 minutes only. Remove and strain the potatoes from the water and set aside to dry while you prep other ingredients. Ingredients can be prepared in advance (mis en place). Heat a large skillet or fry pan and add the olive oil and bring to temp (medium high heat). Once heated, add the onion and sautée till translucent. Add the potatoes and salt and pepper to taste. Add the chilli flakes and toss. Add the butter and toss. Continue cooking the potatoes till they are golden brown. Add fresh minced parsley at the end and serve with your favorite meat or fish dish. Enjoy!