Potatoes Pommes 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.

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.

(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.

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.

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'

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.

BOULANGèRE POTATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
• Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

POMMES DE TERRE LYONNAISE

Steps:

• In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
• Add the fingerling potatoes, stock, and some salt and pepper.
• Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
• Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
• Ooolala!