Lyonnaise Potatoes
2 pounds potatoes, peeled and diced
5 oz butter
4 medium white onions, finely sliced
Salt & freshly ground black pepper
Italian flat leaf parsley, finely chopped
Melt 3 ounces of the butter in a heavy skillet. Add the potatoes and fry them over medium heat, turning them regularly until they are golden brown and evenly cooked. In a separate pan, melt the remaining butter and gently fry the onions until they are also golden brown. Add the onions to the potatoes, mix well and continue cooking. Sprinkle with the chopped parsley and serve.
Oven fries are so much easier and tastier than most people think. This technique is damn easy and waaaaaay tasty! Thanks Rachael!
2 to 2 ½ pounds red potatoes, washed
3 tablespoons extra-virgin olive oil, enough to lightly coat
2 tablespoons Herbes de Provence seasoning (dried parsley, sage, rosemary, thyme)
1 tablespoon grill seasoning (Montreal Steak Seasoning) or 1 teaspoon each salt and pepper
Heat oven to 450°. Cut potatoes into wedges and throw into a large mixing bowl. Coat potatoes with oil and seasonings. Mix well with a large spoon to coat. Spread potatoes onto a greased cookie sheet or baking dish. Roast, turning once, for 25 minutes.
This is a French-styled potato dish my father used to make a lot. When we lived in Germany, we were about 3 miles from the French border and used to sample many regional French dishes. Their recipes seem to have a lot of butter and cream and somehow are quite healthy. I’ll buy that!
1 clove of garlic
1 large leek
2lbs potatoes, peeled and finely sliced
8oz grated cheese . . . I use Gruyère, but you can also use a mild cheddar, jack or swiss
1 cup whole milk
1 egg
2 tablespoons butter
Sea salt and freshly ground pepper
Pinch of nutmeg
Preheat oven to 350°. Wait, heat the oven to 350°. I don’t know why people say “preheat”. Aren’t you heating it to 350°? Anyway … Mince the garlic and the white part of the leek and sauté in a small saucepan with 1 tablespoon of the butter for a few minutes and set aside. Beforehand, make sure you clean the leek real good. Lots of dirt gets trapped in it.
Spray an ovenproof dish with non-stick cooking spray and line the bottom with a layer of potatoes. The oven dish should be an appropriate size to pack in all the ingredients firmly. Add some salt, pepper, a sprinkling of the cheese and drizzle with the butter-garlic-leek mixture. Repeat the layers until you are at the top of the dish: potatoes, salt, pepper, cheese and butter-garlic-leek mixture. Add the egg and the cup of milk to a mixing bowl and beat together well. Pour milk and egg mixture over the potato layers. The potatoes should not be completely covered by the milk. Finish with the ground nutmeg, some more cheese and dot with butter. Bake for one hour or until the potatoes are cooked and the top is golden brown. Serve!!
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