Thursday, 5 November 2015

#KitchenClearout recipe : Rosemary & Garlic Rissoled Potatoes

What do you do with your leftover boiled potatoes? I decided to throw in a few slightly slimy mushrooms from the fridge that needed using up and a handful of herbs and spices from my newly tidied spice rack and it actually worked pretty well.

Rosemary & Garlic Rissoled Potatoes

ingredients :

leftover boiled/baked potatoes (with or without skin)
a knob of butter/a drizzle of oil
1 clove of garlic, finely minced
2 onions, chopped
4 mushrooms, chopped
1tsp each of : rosemary, smoked paprika, lime pepper
a sprinkle of rock salt

Fry the onions, mushrooms and garlic in the butter/oil.

Toss in the chopped potatoes. Add the herbs and spices and an extra knob of butter if needed. Stir to spread the herbs/spices around the pan but then try not to stir too much. You want the potatoes to develop a nice golden, crispy crust which will only happen if you don't move them too much. Cook for about 20 minutes, turning once half way through - keep a check on them so that they don't burn though.

Serve with whatever you're eating - meat, fish, cauliflower cheese ...

What's lurking in your larder/fridge/spice rack? Join in with this month's #KitchenClearout linky.


  1. These look very yummy! Will be trying these with our next Sunday roast

  2. Thanks for sharing the recipe


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