LYONNAISE POTATOES
This is a classic dish with sliced potatoes and onions.
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g
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.
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.
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
MICROWAVED POTATOES LYONNAISE
In just minutes you'll be serving up this savory dish of potatoes and onions microwaved with garlic, spices and herbs.
Provided by JON1044
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a 3-quart microwave-safe casserole dish, combine potatoes, onions, margarine, garlic, salt, oregano, pepper and paprika.
- Heat in microwave on high until margarine melts, about 1 minute; stir. Cook 10 minutes more, stirring occasionally.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 28.3 g, Fat 3.7 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 525.1 mg, Sugar 3.5 g
LYONNAISE POTATOES RECIPE - (4/5)
Provided by Roygon
Number Of Ingredients 5
Steps:
- 1. cut a little over 1 lb of potatoes (2 largish ones) into 1 cm circular slices and place in a pot . Cover completely with salted water and turn heat to high. 2. once it starts to boil wait for 3 minutes and then take off the heat, drain in a colander and then take out the potato slices and place on cooling rack 3. meanwhile melt some clarified butter in a pan over medium to medium-high heat and then add 1 onion, sliced into thin slices and seasoned with salt and pepper. Mix around adding butter periodically until onion almost caramelized - around 8 to 10 minutes 4. remove onion into a bowl and then add more butter to pan and add the potatoes and season with salt and pepper. Pretty much leave them for a few minutes before turning, add more butter and turn again. Basically want to keep this up until they are golden brown (another 10 minutes or so) then dump in the onion and a little more butter and just heat through 5. top with some minced parsley
EMERIL'S LYONNAISE POTATOES
Make and share this Emeril's Lyonnaise Potatoes recipe from Food.com.
Provided by alligirl
Categories Potato
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
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.
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- Preheat oven to 350 degrees. Wash and peel potatoes. Slice potatoes very thin, slice to about 1/4 inch thickness. In a large skillet, melt butter, add sliced garlic and lay potatoes into the warmed skillet. Watch the temperature of your skillet, leave it on a low to a low-medium setting, you do not want the garlic to brown.
- Cook potatoes for about 10-15 minutes. Salt and pepper potato slices in skillet, stir thoroughly, you want to coat the potatoes with the butter. After about 15 minutes, add 1-quart heavy cream, and add the 1 cup of shredded Emmentaler cheese. Bring the cream and potatoes to a boil, once this mixture has reached a boil, take off of the stove, and place into the oven.
- Allow potatoes to cook for approximately 45 minutes or until the top has become golden brown. I hope you enjoy my recipe for lyonnaise potatoes, I love to make these for the holidays. I jokingly call these Lyonnaise potatoes my ten dollar potatoes. Do you have any special dishes that you like to make for the holidays?
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- Cover potatoes with 2” cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes.
- Drain completely. Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, add 1/2 potatoes and 1/2 of the onions.
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