CLASSIC LYONNAISE POTATOES
If you like buttery potatoes with lots of caramelized onions, then this is your dish. This dish goes well with anything.
Provided by L. Duch
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Place the potatoes in a pot of salted water.
- Bring to boil and blanch for 2 minutes, until tender, but not to where they fall apart when putting them in baking dish.
- Remove from heat, drain and cool.
- In large sauté pan, heat the olive oil.
- When the oil in hot, add the onions.
- Season with salt and pepper.
- Sauté until caramelized, adding in garlic just before onions are done and sauté a few minutes more until garlic is cooked.
- Remove onions from pan.
- Melt butter in pan then pour butter into baking dish.
- Layer potatoes then onions and repeat until onions and potatoes are gone seasoning with salt and pepper between layers.
- Place into 400°F oven and bake for 10-12 minutes or until golden brown.
- This will make about 4-6 servings, depending on the size of the onions and potatoes.
- This is a wonderful buttery and oniony potatoes dish and goes well with anything and takes very little time.
Nutrition Facts : Calories 490.3, Fat 30.1, SaturatedFat 15.6, Cholesterol 61, Sodium 181.2, Carbohydrate 52.2, Fiber 6.6, Sugar 6.5, Protein 6.1
POTATOES LYONNAISE
Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.
Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
POTATOES LYONNAIS
Steps:
- Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly.
- While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter.
- Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper.
- Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme.
- Serve hot, garnished with thyme sprigs.
NEW POTATOES 'LYONNAISE'
These golden, herby roasties are a great side dish for spring
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat the butter in a large pan. When foaming, add 2 tbsp olive oil and the onions. Cook over a medium-low heat until softened and golden, about 30 mins. When the onions have softened, stir in the garlic and thyme. Season and set aside.
- Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add the potatoes and boil for 5 mins before draining well.
- Mix the drained potatoes with the remaining oil and some seasoning in a large roasting tin. Roast for 30 mins, turning halfway, until golden. Stir in the onion mixture and roast for 10 mins more until hot.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
(POTATOES) POMMES LYONNAISE
These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece"
Provided by Derf2440
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
- Peel and slice the onions medium-fine (again the madolin, if you have one).
- Heat the oven to 350 degrees.
- Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
- Season well with salt and pepper.
- Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
- Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.
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