Monday, September 7, 2015

Lyonnaise Potatoes

I know, I know. I was AWOL for a long time! But now I am back. Looks like I am up from a long night's sleep. So, Let's have some breakfast!

If you like buttery, crispy potateos with caramelized onions, this is the dish for you. My family and I are big potato lovers. and yes, I am a self-proclaimed QUEEN OF POTATOES! My sister can vouch for that. I love to make and eat potatoes different ways. So here's the story. This restaurant, right in the buidling where I work, serves this potatoes for breakfast. They have all-day breakfast specials and I always go for any kind of eggs with these potatoes. So I knew I ad to make it for my family at least once. And guess what? Once I made it, it didn't stop thiere. I keep on making this every now and then as the request keeps coming in! This is much better than having those uh-so-ugly hashbrowns!

Here's how I made it:

Lyonnaise Potatoes
3-4 large Russet Potatoes,sliced(not too thin)
2 medium onions, julienned
2-3 cloves of garlic, chopped
oil as needed
salt and pepper
Green onions and parsley to garnish

how to:
To speed up the breakfast, I parboil the potatoes(microwaver the sliced potatoes for about 3 minutes, 1 minute per potato).
Keep it aside
Heat oil in a thick bottomed skillet
Caramelize onions on medium high heat. If you have a cast iron skillet, it works best for this.
Once onions are done, start browing potatoes in the same leftover oil.
Do not overcrowd the skileet. Take your time. It won't take too long. Just a few minutes for 3 potatoes.
Season potatoes with salt and pepper as you go.
Keep working in batches.
Keep the golden brown potatoes aside.
Now, heat up a bit more oil, add garlic to it.
Once garlic is soft, add back cooled patotes and onions.
Mix up the vegetables, and garnish with green part of scallions and parsely.

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