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Lyonnaise Potatoes
2
2
4
2
Pound Yukon Gold potatoes; peeled, sliced thin
Tablespoon Olive oil
Onions; julienned
Tablespoon Chopped garlic
Salt; to taste
Freshly−ground white pepper; to taste
1
1
Stick Butter
Tablespoon Finely−chopped parsley
Preheat the oven to 400 degrees. 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 and drain. In a large oven−proof saute pan, heat the olive
oil. When the oil is hot, add the onions. Season with salt and pepper. Saute
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.
Cover the first layer of potatoes with 1/2 of the onions. Cover the onions
with 1/3 of the potatoes. 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. Slice the lyonnaise into
1
2 slices. Garnish with parsley. This recipe yields 12 servings.
Lyonnaise Potatoes
386
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