Potatoes Lyonnaise Food

LYONNAISE POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
• Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
• Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
• Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

CLASSIC LYONNAISE POTATOES

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.

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.

SWEET POTATO LYONNAISE

Steps:

• Heat the oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the onions. Season with salt and pepper and cook the onions, stirring often, until softened and browned around the edges, about 5 minutes. Transfer the onions to a bowl.
• While the onions are cooking, peel and cut the sweet potatoes into 1/4-inch slices.
• Reduce the heat to medium and add the butter to the skillet, swirling to prevent burning. When the butter has melted, cover the bottom of the skillet with as many potato slices that will fit in one layer (this should be about half of the potatoes). Cook until the potatoes are deeply browned on one side, about 4 minutes. Remove to the bowl with the onions. Add the remaining potato slices, and then spread the cooked onions/potatoes over top. Season with salt and pepper, pour in the chicken broth and cover the skillet.
• When the potatoes are partly tender with some resistance, about 3 minutes, use a metal spatula to flip the bottom layer to the top and continue cooking. (Don't worry; it will take 3 to 4 flips to transfer all the browned potatoes to the top.) Cook until the potatoes are tender, about 2 more minutes. Remove the lid, raising the heat to medium-high and allow the remaining liquid to evaporate, about 3 minutes.

POTATOES LYONNAISE

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.

LYONNAISE POTATOES

Steps:

• Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet - this might take up to 30-35 minutes.
• Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6.
• When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together - you can do this in the frying pan if they fit, or a large mixing bowl.
• Tip everything into a large baking dish - you don't want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top.
• Bake for 35-40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary.

NEW POTATOES 'LYONNAISE'

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.

(POTATOES) POMMES LYONNAISE

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.

LYONNAISE POTATOES

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.

EMERIL'S LYONNAISE POTATOES

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.