EMERIL'S LYONNAISE POTATOES
Make and share this Emeril's Lyonnaise Potatoes recipe from Food.com.
Provided by alligirl
Categories Potato
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400º F.
- Place the potatoes in a pot of salted water and bring to a boil. Cook for 2 minutes.
- Remove the pan from the heat and drain.
- Heat the olive oil in a large ovenproof skillet over medium heat.
- Add the onions and season with salt and pepper.
- Cook, stirring, until the onions are caramelized, 8 to 10 minutes.
- Transfer the onions to 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 12 slices. Garnish with parsley.
CLASSIC LYONNAISE POTATOES
Steps:
- 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 ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. 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.
- 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.
LYONNAISE POTATOES
Make and share this Lyonnaise Potatoes recipe from Food.com.
Provided by Steve_G
Categories Vegetable
Time 50m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place half the butter and chopped onion in a large sauté pan over medium/medium-low heat.
- Cook until tender.
- Remove onion from pan to a separate bowl While onions are cooking peel potatoes and slice evenly into 1/8 slices.
- After removing onion from pan, add remaining butter and potato, a pinch of salt and a couple grinds of pepper.
- Cook over medium heat, tossing occasionally until brown around the edges and tender.
- About 20-30 minutes.
- Add most of the chopped parsley and onion, toss to mix.
- Season to taste.
- Place in serving bowl, cover with reserved caramelized onion and parsley for garnish.
Nutrition Facts : Calories 266.1, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.6, Sodium 116.2, Carbohydrate 30.3, Fiber 2.9, Sugar 2.4, Protein 3
LYONNAISE POTATOES
There are a few recipes posted on Zaar with the same title; however, this recipe has several different ingredients and it is prepared on the grill. Easily one of the best potato dishes to come from this region. Some advance prep may be needed, you can "carmelize" several heads of garlic for use in other recipes. From Adventures in Grilling
Provided by TheGrumpyChef
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill.
- **Note: to carmelize garlic: Slice 1/4 inch from the bottom of whole heads of garlic, rub with olive oil, and place on the grill, cut side down, over low heat. After about 20 minutes, cover loosely with foil and cook until carmelized, about 25 to 35 minutes**.
- Peel and slice the cooked potatoes 1/4 inch thick. Melt the butter in a heatproof casserole and add the garlic. Alternate Layers of the potao and onion slices in the casserole dish, seasoning each laer with thyme, sage, Tabasco, nutmeg and pepper.
- Pour in the hot stock and sprinkle evenly with the grated cheese.
- Cover the dish with a teght-fitting lid or aluminum foil and grill for 10 minutes with the grill lid down. Uncover the casserole, close the grill lid, and cook for 5 minutes.
CLASSIC LYONNAISE POTATOES
Potatoes, onions, garlic and butter. It's that simple and oh-so-good, one of those classic dishes that never goes out of style.
Provided by EdsGirlAngie
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place potatoes in a pot of water; bring to a boil and boil 2 minutes.
- Drain, quickly rinse with cold water and set aside.
- Heat olive oil in an ovenproof pan over medium-high heat.
- Add onion slices and saute until slightly browned.
- Add garlic and saute about 10 minutes more, until onions are caramelizing.
- Transfer onions and garlic to a bowl.
- Melt butter in bottom of pan, scraping up browned bits.
- Add potatoes and onions and stir gently to combine wih butter.
- Season to taste with salt and pepper.
- Bake in preheated 400 degree F oven for about 20 minutes or until potatoes are tender and lightly browned on top.
Nutrition Facts : Calories 312.5, Fat 15.1, SaturatedFat 7.8, Cholesterol 30.5, Sodium 95.9, Carbohydrate 41.3, Fiber 5.2, Sugar 3.3, Protein 4.8
EMERIL LAGASSE'S DELMONICO POTATOES
This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for "Emeril's Essence/Emeril's Creole Seasoning" :-) Second: No one is claiming this is the recipe for the potatoes served at the "Original (since 1837) Delmonico's Restaurant" in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the "Classic Delmonico Potatoes" there on many occasions. The potatoes served at the "Original Delmonico's Steakhouse" in NYC are different from the ones that are served at Emeril's restaurant ("Emeril's Delmonico Steakhouse" in New Orleans, La.) Again, I have personally eaten the "Delmonico Potatoes" at Emeril's restaurant when I was in New Orleans. The recipe that is posted is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)
Provided by Dee514
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large sauté pan, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Sauté for 1 minute.
- Add the garlic.
- Stir in the flour and cook for 1 minute.
- Stir in the milk and bring the liquid to a boil.
- Remove from the heat and stir in the potatoes.
- Season with salt and pepper.
- Pour into a greased 6 cup baking dish.
- In a mixing bowl, add the bread crumbs and a drizzle of oil.
- Mix thoroughly.
- Season with Essence.
- Stir in the parsley.
- Spread the crumb mixture evenly over the potatoes.
- Place in the oven and bake until golden brown, about 10 to 12 minutes.
- Remove from the heat and serve.
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