Pommes Rissoles

One of the things I am doing with my practice potatoes (you remember, the ones I can't cut worth a crap into a barrel shape) is to make pommes rissoles. I like to think of them as fancy French fries (or Freedom fries if you are still a hardcore Bush patriot. . .but then why would you be reading my blog if you were?). As you can tell I kind of gave up on the whole proper shaping thing. Really, how many freaking potatoes do you think I can cut in one sitting. I don't have a very long attention span. Anyway, what I like about the recipe is that you actually finish off the potatoes when you need them.
Step 1: layer potatoes in a single layer at the bottom of a large pot and just barely cover with water. Bring to a boil, remove promptly from heat and drain
Step2: Fry up the potato chunks in butter in a large frying pan (so they all sit in a single layer) tossing often until lightly golden brown
Step3: Right before serving bake them at 425 degrees until a knife goes cleanly and effortlessly to the center of the potatoes (about 10-12 minutes).

See, fancy French fries. I put a few sprigs of fresh thyme on the potatoes during the final step just to a little more flavor. So at least all my practice potatoes did not go to waste

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