New potatoes rissole

Yield: 6 servings

Measure Ingredient
1½ pounds Potatoes, small new
\N \N Water; boiling
1 teaspoon Salt
¼ cup Butter (or marg.); divided
2 tablespoons Flour, all-purpose
1 cup Milk
¾ teaspoon Salt
\N pinch Black pepper
\N \N Parsley, fresh

Wash potatoes; pare or, if desired, cook in the jackets. Place in saucepan with 1" boiling water and 1 teaspoon salt. Cover and bring to the boiling point. Boil until partially tender, 10 to 15 minutes; drain. Place potatoes in a shallow pan and dot with 2 tablespoons butter. Bake, uncovered, at 425 degrees for 15 minutes or until tender, turning once.

Melt the remaining butter in a small saucepan; blend in the flour, and gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add ¾ teaspoon salt and pepper. Pour sauce over potatoes. Garnish with parsley.

SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman. Converted by MMCONV vers. 1.00 Submitted By BARRY WEINSTEIN On 01-14-95

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