Dinner Dec 13, 2024
Note: Paraphrasing from linked recipe:
Your best potato option is Yukon Golds. They perform much better than fluffy russets, yielding a buttery flavor, creamy interior, and slightly crisp exteriors once cooked. While russets produced the crunchiest crusts, their mild flavor couldn’t compete.
Typically, Lyonnaise potatoes are made by boiling whole, skin-on potatoes and then slicing and pan-frying. Boiling sliced potatoes reduces the cook time, and the vinegar acidulates the water, allowing the potatoes to tenderize while reducing their risk of falling apart.
Ingredients:
1½ pounds (680g) Yukon Gold potatoes, peeled and cut into ¼-inch-thick rounds
2 tablespoons Diamond Crystal Kosher Salt, plus more to taste
2 tablespoons Distilled White Vinegar
5 tablespoons Clarified Butter, divided
1 large Yellow Onion (8 ounces; 225g), thinly sliced
Freshly ground Black Pepper
Flat-Leaf Parsley, finely chopped for garnish
Directions:
In a large pot, cover potatoes with 1 inch cold water (about 2 quarts; 1.9L). Add salt and vinegar. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are barely tender, offering some resistance when poked with a paring knife, about 4 minutes. Drain potatoes; set aside.
Meanwhile, in a 12-inch cast iron skillet, nonstick skillet, or stainless-steel sauté pan or skillet, heat 1 tablespoon (15g) clarified butter over medium-high heat until shimmering. Add onion, season lightly with salt, and cook, stirring occasionally, until lightly browned and softened, about 10 minutes. Add 1 tablespoon (15ml) water and scrape up browned bits on bottom of skillet. Transfer onions to a medium heatproof bowl and set aside.
Add 2 tablespoons (30g) clarified butter to now-empty skillet and heat over medium-high heat until shimmering. Add half of the drained potatoes in a single even layer and cook, without moving, until golden brown on bottom, about 3 minutes, adjusting heat as needed if at risk of scorching. Using an offset or thin metal spatula, flip potatoes and continue to cook until completely tender, offering little to no resistance when poked with a paring knife, and golden brown on second side, about 3 minutes. Transfer potatoes to bowl with onions and set aside.
Add remaining 2 tablespoons (30g) clarified butter to now-empty skillet and repeat with remaining potatoes.
Return reserved potatoes and onions to skillet, toss to combine, and cook until heated through, about 1 minute. Season with salt and pepper to taste.
Transfer pommes lyonnaise to a serving bowl, sprinkle with parsley, and serve immediately.
Final Notes:
Seasoning with a different/additional herb(s) would fit our preferences better.
These won't too much work, and they come out very pretty. With some adjustments to fit our tastes, these could become a staple.
댓글