Leo Miller's Lyonnaise Potatoes (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon butter |
1 large onion, thinly sliced |
oil, for deep-frying |
1 large idaho baking potato, peeled and sliced 1/4-inch thick |
1 tablespoon chopped garlic |
2 tablespoons chopped scallions |
1 tablespoon chopped parsley |
salt and freshly-ground black pepper |
Directions:
1. In a skillet, preferably cast iron, melt butter over low heat and slowly cook onion until sweet and golden brown, about 20 minutes. Meanwhile, in a deep-fryer or high-sided skillet heat 1 to 2 inches of oil to 360 degrees. Fry potatoes until golden brown. Remove with a slotted spoon and drain on paper towels. When onion is tender and caramelized, add garlic and cook 2 minutes. Add fried potato, scallions and parsley. Toss until potatoes are crisp and heated through. Season to taste with salt and pepper. Serve immediately.
|
|