Potatoes are often seen in their most common forms of French Fries and Mash Potatoes. But That's not all the humble potato has to offer. Among its versatility is a wonderful recipe for Lyonnaise potatoes.
These wonderful thin slices of potatoes capture the outside crispness of a French Fry and the middle of a baked potato. But my recipe isn't like the others you may have seen.
With the addition of extra butter to add richness and garlic and rosemary to enhance the flavor of the onions, this isn't just potatoes, butter, and parsley that this recipe often calls for.
When I was making this recipe and plating it up, I found that adding a little salt on top for decoration and flavor made a world of difference. Salt helps to bring out flavor but shouldn't be overpowering. The flavor-rich onions help to balance the saltiness and add a sweet element.
Though this recipe has a couple of challenges, they are easily overcome. finding the right time to stop boiling the potatoes is tricky, it's one of the most important aspects of cooking this dish. Too hard, and they won't finish cooking in the pan; too soft, and they will crumble, fall apart and not have the presentation you're looking for. Either way, with this recipe, you'll be able to judge it with ease. Insert a fork into your potato and feel how hard the potato is. The potato should still be slightly hard in the middle, and your fork should not be able to go through the potato easily.
This recipe is sure to be a hit and looks equally stunning on a white plate or as a side dish. It may not be a dish you've heard of before, but it's one you'll want to cook often!
With that all said, let's begin cooking!
Cheers,
Chef Olson
"The Flying Chef
Lyonnaise Potatoes
Yield: ~6 Servings
Prep Time: ~20 Minutes Inactive Time: 35 Minutes Total Time: ~55 Minutes
Ingredients
1. 3 lb. Red Potatoes (~15 Red Potatoes
2. 8 tbsp Unsalted Butter
3. 2 Garlic Cloves Minced
4. 2 Rosemary Sprigs
5. 2 Yellow Onions Thinly Sliced
6. Chopped Parsley to Garnish
7. Salt & Pepper
Guide
1. Peel the potatoes and boil them in a stockpot or Dutch oven. Season the water with salt and cook the potatoes until nearly done (they should just barely stay on a fork when poked) . Lightly dry the potatoes and cut them into 1/4th inch thick round slices.
2. While the potatoes are cooking, melt 2tbsp of butter in a small frying pan over medium heat and add the onions, garlic, and rosemary. Stir to coat everything in the butter. Cook slowly until slightly translucent, about 15 minutes, and stir occasionally.
3. In a large frying pan over medium-high heat, melt 6 tbsp of butter and add the potatoes. Toss gently and often to avoid them from sticking to the bottom of the pan. Cook until golden brown and slightly soft. You may need to do this in two batches depending on the size of your pan.
4. Discard the rosemary and plate the potatoes on top of the onions. Garnish with chopped parsley and salt.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
Chef Notes
Be very careful not to overcook the potatoes in the boiling step. The potatoes should still be slightly hard in the middle.
It may be necessary to cook the potatoes in batches depending on the size of your frying pan.
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