Lyonnaise Potatoes

Capital Grille Recipe

Serves 4

2 pounds baked potatoes, sliced
1/2 cup sliced Spanish onions
1/8 cup plus 1 tablespoon bacon fat, divided use
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, fresh ground
1 teaspoon parsley, freshly chopped

Warm a large skillet over medium heat. Add 1/8 cup of the bacon fat and lay the potatoes down in the bacon fat. If the pan is not big enough to hold all of the potatoes you will need to cook them in two batches. While the potatoes are pan frying; working with a separate saute pan, warm the remaining bacon fat over medium heat. Add the onions and saute until lightly caramelized (about 5 minutes). Once the potatoes are golden brown, flip the individual potato slices. Add the sauteed onions and toss well to combine. Place in relish dish and garnish with chopped parsley.

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