Rissolées Potatoes

Rissolled Potatoes

1. Peel the potatoes and cut them into thick cubes about 3 or 4 centimeters thick. Round them off to form cylinders. To make them more appealing, you can trim the sharp edges with a knife to smooth them out.
2. Place the potato cubes in a cold pan, add a generous piece of butter, salt and pepper to taste, and a sprig of rosemary (although using rosemary needles is an option, it is easier to remove the whole sprig at the end).
3. Cover the potatoes with water up to about 3/4 of their height. Make sure the potatoes are not completely submerged.
4. Let the potatoes boil over medium heat until the water level reduces to half the height of the potatoes, about 10-15 minutes. Then, turn them over so they cook on the other side.
5. Continue cooking until all the water evaporates, about 10 more minutes, and the potatoes begin to brown with the residual butter.
6. Remove the potatoes from the pan and clean the pan using a paper towel to eliminate the residue.
7. Just before serving the dishes, place the pan back on the heat with a little more butter, about 20-30 grams, and finish browning the potatoes for 5 minutes until they are nicely golden.