The Palm Restaurant Lyonnaise Potatoes

The Palm Restaurant Recipe

kosher salt, for cooking the potatoes
1 1/2 pounds red bliss or other red potatoes, scrubbed
1 cup peanut oil
1/4 cup clarified butter
2 medium onions, root ends trimmed, halved lengthwise, and thinly sliced lengthwise
fine sea salt and freshly ground black pepper
1 tablespoon finely chopped flat leaf parsley, for garnish

Bring a large pot of salted water to a boil. Add the potatoes, and boil until they are tender when pierced with the tip of a knife but not falling apart, about 10 minutes. Drain the potatoes. When they are cool enough to handle, slice 1/4 inch thick.

Place a large saucepan over high heat, and add the oil. Add the sliced potatoes and cook, turning  once, until golden brown on both sides. Don't turn too often, or they will start to break up. Remove the brown potatoes with a slotted spoon, and set aside.

Discard the peanut oil, and return the pan to medium heat. Add the clarified butter. When it's hot, add the onions. Cook, stirring occasionally, for about 12 minutes, until golden brown. Add the reserved potatoes, 1/2 teaspoon salt, and a few turns of the peppermill. Cook for 3 or 4 minutes, turning occasionally, until the potatoes are crusted on the outside but still retain their shape. Garnish with parsley and serve at once. Serves 6.

No comments:

Post a Comment