Potatoes Alla Girarrosto Recipes

LYONNAISE POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
• Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
• Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
• Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

POTATOES ALLA GIRARROSTO

Steps:

• Preheat oven to 425°F (If you're lucky enough to have a convection oven, it will cook the potatoes faster and crisper.).
• Prick the potatoes all over with a fork or the tip of a small knife. Line a baking tray with foil (to make clean up easier) and place potatoes on sheet. Bake on middle rack of preheated oven until a fork goes in easily, about 1 hour. Remove potatoes to counter and let rest until cool enough to handle. Cut roughly into large chunks.
• Pour olive oil into the bottom of a large roasting pan which is also stovetop safe. Spread onions evenly across the bottom of the pan, then spread potato chunks evenly atop the onions. Bake, uncovered, on the middle rack, tossing every 5 minutes, until onions begin to soften and brown, about 15 minutes.
• Place pan over a burner on high heat for 2 minutes, shaking every 30 seconds, to get a good caramelization going on the onions and potatoes.
• Return the pan to the oven for 10 minutes, shaking/stirring after 5 minutes. If any bits of potato brown to the point that they stick to the pan, scrape 'em off and stir 'em inches.
• Remove pan from the oven (which you may now turn off). Place over a burner set at medium-high. Add garlic, butter, red pepper flakes, rosemary, and thyme; season well with pepper and salt. Cook a few minutes until the herbs wilt and the flavors meld. Off heat, sprinkle with parsley and serve immediately.