Lyonnaise Potatoes
INGREDIENTS
- 3 tablespoons oil or clarified butter
- 5 medium to large size russet potatoes, thickly sliced
- 2 small to medium size peeled and thickly sliced yellow onions
- 2 finely minced cloves of garlic
- 2-3 tablespoons white wine vinegar
- 4 tablespoons unsalted butter, cut into pads
- Salt and pepper to taste
- Chopped fresh parsley for garnish
INSTRUCTIONS
- Add the oil or clarified butter to a large frying pan over medium heat and then place in the onion slices and cook to brown, about 15-20 minutes. Move the onions with a spoon every 2 minutes.
- Next, add in the potatoes and cook on medium-high heat for 10-12 minutes or until lightly browned. Stir occasionally.
- Add in the garlic, stir and cook for a further 3 to 4 minutes or until the garlic is cooked.
- Deglaze with the white wine and cook until it is completely absorbed, about 1 to 2 minutes.
- Finish by stirring in butter the butter until melted and season with salt, and pepper, and then garnish with fresh chopped parsley.
- SOURCE: chef billy parisi
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