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Sunday, April 4, 2010

Karin's Week Thirteen Recipe: Potatoes Lyonnaise

This recipe was mostly chosen by Nate.  He wanted a potato dish that was made with slices of potato and butter to go with the giant ham that I was baking for Friday dinner.  This fit, and also had onions to boot.  It's from the Test Kitchen Favorites 2007 cookbook accompaniment to the America's Test Kitchen TV show on PBS. The show tests not only recipes, but kitchen equipment too.  The cookbook shares some of their findings.  This recipe is supposed to be an easier-to-make take on a classic French potato recipe.  I did look in my Julia cookbooks to see what she had to say, and sadly it was not in there, so I couldn't compare the two. Make sure to read this all the way through before starting, as you have to do somethings simultaneously.

Potatoes Lyonnaise

3 T unsalted butter
1 large onion (about 14oz, or smaller ones to equal such), halved pole to pole and sliced 1/4 in thick
3/4 tsp Kosher salt or 1/2 tsp table salt (I used the salt grinder)
2 T water
1.5 lb medium Yukon Gold potatoes, peeled and sliced crosswise into 1/4in rounds*
1/4 tsp black pepper
1 T minced fresh parsley (I forgot to use this)

*The cookbook is very specific on the type of potato. They say that Russets will not work right, so I made a special trip to get the Yukon Golds.

1. Heat 1 T of butter in a nonstick skillet (I used our cast iron pan) over med-high heat. When the foaming subdies, add the onion and 1/4tsp of salt and stir to coat; cook stirring occasionally, until the onions begin to soften, about 3 min. Reduce the heat to med and cook, covered, stirring occasionally, until the onions are light brown and soft, about 12 min longer, deglazing with water when the pan gets dry, about halfway thru the cooking time. (I didn't use any water, and also forgot to cover the pan. My onions stayed moist.) Transfer to a bowl, and cover. Don't wash the pan.

2. While the onions cook, microwave 1 T of butter on high power in a large bowl until melted. Add the potatoes to the bowl and toss to coat with the butter. Microwave on high power until the potatoes just start to turn tender (aka bendy), about 6 minutres, tossing halfway thru the cooking time. Set aside.

3. Melt 1 T of butter in the onion skillet over med-high heat. When the foaming subsides, add the potatoes and shake the skillet to distribute evenly. Cook, without stirring, until browned on the bottom, about 3 min. Using a spatula, stir the potatoes carefully and continue to cook, stirring every 2 to 3 min until the potatoes are well browned and tender, 8-10 min more. Sprinkle with remaining salt and pepper.

4. Add the onions back in to the skillet and stir to combine. Cook until the onions are heated thru and the flavors have melded, 1-2 min. Transfer to a large plate, sprinkle with parsley and serve.

This was a pretty quick dish to make, and all eating it liked it quite a bit, especially the onions. I thought it could've used a bit more seasoning, such as garlic. Either way, it was a great way to use up potatoes and onions, especially if you have the Yukon Golds on hand. I'd probably make this again.

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