Classic Lyonnaise Potato Recipe Recipe For Zucchini

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 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.

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.

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.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.