Rissoles and Roast Potatoes. They have the best rissole potatoes I've ever had. Traditionally, they are new potatoes peeled bare, parboiled, then crisped in butter. You might also like these smashed roasted potatoes with bacon, mustard and thyme.

These Rissoles I'm sharing today are a little different to the store bought rissoles that were our Wednesday night dinners…. I have these sitting in the fridge, these actual ones in the photo below, including the mashed potato, ready to be reheated for dinner tonight. Baby potatoes fried in butter with lots of fresh herbs. You can cook Rissoles and Roast Potatoes using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Rissoles and Roast Potatoes

1. Prepare 500 grams of Beef Mince.
2. Prepare 1 each of Egg.
3. It's 1/3 cup of Bread Crumbs.
4. It's 1 tsp of Mixed Herbs.
5. Prepare 2 tbsp of Tomato Sauce.
6. Prepare 2 each of Potatoes.
7. It's 1 tbsp of Butter.

This is a French potato preparation that seems fancy but is really easy. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as an entrée, main course. Roast rissoles - download this royalty free Stock Photo in seconds.

Rissoles and Roast Potatoes instructions

1. Preheat Oven to 200ºC.
2. Chop up your Potatoes into quarters..
3. Boil a pot of water and put in your potatoes until soft..
4. Put your mince, bread crumbs, mixed herbs, tomato sauce and egg into a bowl and mix up..
5. Add anything as necessary you want a soft sticky batter but not dripping wet..
6. Make mince mixture into balls..
7. Meanwhile place your potatoes on a greased tray. Add butter herbs and salt and pepper and cook for about 15 minutes.
8. Fry up your rissoles in a pan usually for about 15 - 20 min.
9. Serve and enjoy :-).

Marinated mushrooms served with roasted meatballs and mashed potatoes. Pour the potatoes and water into the colander, draining the potatoes. Let the hot potatoes cool to room temperature before seasoning and roasting them. Roast potatoes are golden and crispy on the outside and tender and soft on the inside. Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes.