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Classic Lyonnaise Potatoes
2
2
4
2
Pound Idaho; peeled and sliced 1/2−inch thick
Tablespoon Olive oil
Onions; julienne
Tablespoon Chopped garlic
Salt and white pepper
1
1
Stick butter
Tablespoon Finely chopped parsley
Preheat the oven to 400 degrees F.
Place the potatoes in a pot of salted water. Bring the potatoes up to a boil
and blanch for 2 minutes. Remove the pan from the heat, drain and cool. In a
large oven−proof saut pan, heat the olive oil. When the oil is hot, add the
onions. Season with salt and pepper. Saut the onions until caramelized,
about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on
the stove and melt the stick of butter. When the butter has melted, cover
the bottom of the pan with 1/3 of the potatoes.
Season with salt and pepper. Cover the first layer of potatoes with 1/2 of
the onions. Cover the onions with 1/3 of the potatoes. Season with salt and
pepper. Repeat the layering until all of the potatoes and onions are used.
Place the pan in the oven and cook for 10 to 12 minutes or until the
potatoes are golden brown. Remove the pan from the oven.
Using a spatula, gently lift the potatoes out of the pan and place on a
platter. Garnish with parsley.
Yield: 4 to 6 servings
Classic Lyonnaise Potatoes
137
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