Potato And Turkey Lyonnaise Recipes

LYONNAISE POTATOES

Lyonnaise Potatoes image

Fried potatoes with onions in butter and garlic. Do your tastebuds a favor and throw them a party of Lyonnaise Potatoes so they can do the happy dance.

Provided by Captain Cook

Time 40m

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
2 lbs russet potatoes (peeled and sliced thin)
4 tbsp unsalted butter (cut into pieces)
3 yellow onion (julienned)
2 tbsp garlic (chopped)
1 tbsp fresh parsley (finely chopped)
salt (to taste)
white pepper (to taste)

Steps:

Heat oil in a large skillet over medium-low heat. Once hot, cover the bottom of the pan with half the potatoes. Season with salt and pepper. Dot with half the butter and repeat so all the potatoes and butter are used. Cook until potatoes begin to brown on the bottom, 10 to 15 minutes.
Add onions and season with salt and pepper. Cook, stirring until onions and potatoes are cooked through, 8 to 10 minutes.
Add garlic and cook until fragrant, about 1 minute. Toss together.
Using a spatula, gently lift potatoes out of the pan and place them on a serving platter. Garnish with parsley.

Nutrition Facts : Calories 358 kcal, SaturatedFat 8.4 g, Fat 18.9 g, Sodium 100 mg, Cholesterol 31 mg, Carbohydrate 44.8 g, Fiber 7.3 g, Sugar 6.2 g, Protein 5.1 g, ServingSize 1 cup

POTATOES LYONNAISE

Potatoes Lyonnaise image

Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

4 medium russet potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 teaspoon salt
6 tablespoons butter, divided
1 small onion, halved and thinly sliced
1 teaspoon minced fresh rosemary
1/2 teaspoon pepper

Steps:

In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.

Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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