Potato And Turkey Lyonnaise Recipes

POTATOES LYONNAISE

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.

CLASSIC LYONNAISE POTATOES

Steps:

• Preheat the oven to 400°F.
• Place the potatoes in a pot of salted water.
• Bring to boil and blanch for 2 minutes, until tender, but not to where they fall apart when putting them in baking dish.
• Remove from heat, drain and cool.
• In large sauté pan, heat the olive oil.
• When the oil in hot, add the onions.
• Season with salt and pepper.
• Sauté until caramelized, adding in garlic just before onions are done and sauté a few minutes more until garlic is cooked.
• Remove onions from pan.
• Melt butter in pan then pour butter into baking dish.
• Layer potatoes then onions and repeat until onions and potatoes are gone seasoning with salt and pepper between layers.
• Place into 400°F oven and bake for 10-12 minutes or until golden brown.
• This will make about 4-6 servings, depending on the size of the onions and potatoes.
• This is a wonderful buttery and oniony potatoes dish and goes well with anything and takes very little time.