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Potatoes Lyonnaise
Potatoes Lyonnaise
Potatoes Lyonnaise are a Classically Delicious Side!
Potatoes Lyonnaise is an old-fashioned recipe for making ‘Left-Overs’…. Basically, you would use Potatoes from the prior night’s meal and cook them in lots of Butter and Onions until they resemble today’s Fried Potatoes! Don’t get me wrong, they have taken an elegant presentation in a formal ‘Meat and Potatoes’ kind of meal, and by spiraling them in a skillet you get a beautiful dish that won’t last long….
To simulate being ‘Left-Over’ Potatoes, we will begin cooking them in the microwave. Not just a time saver, this is actually the preferred method for Par-Cooking these Yukon Golds! This recipe I lifted years ago from PBS’s, America’s Test Kitchen, and it just can’t be beat!
Watch ATK on PBS!
Serves 3 to 4 Adults as a Side Dish.
Potatoes Lyonnaise
Ingredients:
3 Tbsp Butter, unsalted
1 Large Onion, halved pole to pole and sliced 1/4 inch thick (about 3 Cups)
3/4 tsp Kosher Salt (or 1/2 teaspoon table salt)
2 Tbsp Water
1 1/2 Pounds Medium Yukon Gold Potatoes, peeled and sliced crosswise in to 1/4 inch rounds
1/4 tsp Black Pepper, ground
1 Tbsp Fresh Parsley Leaves, minced
Yukon Gold Potatoes are the Star of this Popular French Side. . .
Procedure:
1. Heat 1 Tablespoon Butter in a 12-inch heavy, non-stick skillet over Medium-High heat. When foaming subsides, add Onion and 1/4 teaspoon Salt and stir to coat. Cook, stirring occasionally, until Onion begins to soften, about 3 minutes. Reduce heat to Medium and cook, covered, stirring occasionally, until Onions are light brown and soft, about 12 minutes longer. About halfway through the cooking time, when the pan gets dry, Deglaze with Water. Transfer to bowl and cover. Do Not Wash Skillet.
2. While Onions cook, Microwave 1 Tablespoon Butter on High Power in a large Microwave-Safe bowl until melted, about 45 seconds. Add the Potatoes to the bowl and toss to coat with the melted Butter. Microwave on High Power until Potatoes just start to turn tender, about 6 minutes, tossing halfway through cooking time. Toss Potatoes again and set aside.
3. Melt the remaining Tablespoon of Butter in the ‘now-empty’ skillet over Medium-High heat. When foaming subsides, add the Potatoes and shake the skillet to distribute evenly. Cook, without stirring, until browned on the bottom, about 3 minutes. (Don’t worry about over-browning the Potatoes, that’s what you want in this dish) Using a spatula, stir the Potatoes carefully and continue to cook, stirring carefully every 2 – 3 minutes, until Potatoes are Well-Browned and Tender when pierced with the tip of a paring knife, usually 8 – 10 minutes more. Sprinkle with the remaining Salt and Pepper.
4. Add the Onions back to the skillet and combine together. Cook until the Onions are heated through and the flavors have melded, 1 -2 minutes. Transfer to a Large Plate, sprinkle with Parsley and Serve.
Serve from the skillet for a Family-Style meal!
4. (Option #2 ~ My Choice) Complete step #4 above up to the point of transferring to a Large Serving Plate. Instead, place the skillet in to a pre-heated HOT oven, 475 Degrees (F), and let cook for an additional 15 minutes, or until it is bubbling along the sides (a cast iron skillet works fabulous here). Remove from oven and let cool slightly to avoid burning yourself when transferring to a Serving Plate. Place your Large Plate on top of the skillet, and using oven mitts, flip the skillet over on to the plate until the Potatoes Lyonnaise has released on to the serving area. Once inverted on to the plate, sprinkle with the Parsley and Serve! If using this last option, then carefully placing the Potatoes in a spiral fashion during step #3 will give you an awesome presentation. The easiest method for this is to combine your Onions and Potatoes in a bowl and then Spiral Layer them in to the skillet, keeping in mind how it will look when served. You won’t be able to stir after this point, so make sure that they are fork tender and seasoned to your taste beforehand!
This is how My Potatoes Lyonnaise are served using Option #2 on step 4...
Enjoy this sensational recipe for 'Left-Overs' from JW8!
Enjoy serving Meat and Potatoes to guests! Potatoes Lyonnaise with my Personal Twist from JW8!
Orange ‘Snow-Balls’
Orange ‘Snow-Balls’ are an age-old, no bake, cookie recipe that tastes amazing!!! No matter how much work I put in to the Holidays, people always rant and rave over these ‘easy as pie’ delights! My good friend, God rest his soul, Dale Alexander was just amazed by these (and even asked to bring some home)! Dale was a world traveler as the Emcee, and Vice President, of Mary Kay Cosmetics. . . Somehow his palette was dazzled by these simple cookies and I hope that yours will be too!
Orange 'Snow-Balls'
Easy — Easy — Easy
Ingredients:
1 pound Vanilla Wafers
1 pound Powdered Sugar
1 stick Margarine
1 (6 oz) Can Concentrated Orange Juice, thawed
Did I Say Easy? Here’s How :::::
Crush the Vanilla Wafers until you reach an extremely fine powder. Mix the crushed wafers with the Powdered Sugar.
Cut in the Margarine like you would a pie crust. For Example: Hold two butter knives together and use them to cut/stir the margarine with the dry mixture until they begin to form a crumbly texture. Patience is a virtue here!
Add the thawed Orange Juice and mix thoroughly. Roll in to small balls and then in to the Coconut to completely cover the round cookies. CHILL!
That’s it. Keep them stored in the refrigerator until you are ready to serve them, or just keep them cold for a great snack anytime! You would swear that they are full of Orange Zest (which requires work) but this incredible taste is achieved by using the concentrated orange juice…
Easy To Make!
These look great for the Holidays since they go well with a ‘snowy’ theme… I have also dipped one side in dark chocolate and they went over huge…
Great for the Holidays!
Keep this recipe handy for a quick batch when you have that unexpected company pop in! Whether dipped in chocolate or just rolled in coconut, please enjoy these Orange Snowballs from JW8!
JW8 