Rice With Julienned Potatoes Recipes

JULIENNED POTATOES LYONNAISE

Julienned Potatoes Lyonnaise image

Provided by Pierre Franey

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 Maine or Long Island potatoes, about 2 pounds
1 onion, about 1/4 pound, peeled
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter

Steps:

Peel potatoes and drop into cold water to prevent discoloration. Using shredding disk of food processor or hand grater, grate potatoes as finely as possible. There should be about six cups. Drop grated potatoes into basin of cold water and set aside.
Cut the onion in half lengthwise. Cut each half crosswise into very thin slices. There should be about one cup.
Heat oil in nonstick 10-inch or 11-inch skillet. When oil is hot, drain potatoes, pat dry and add them to skillet. Add salt and pepper. Cook over high heat, shaking skillet and stirring, so potatoes cook evenly, about 10 minutes. Add butter. Toss and stir. Continue cooking about 2 minutes. Add onions. Toss and stir to blend thoroughly. Continue cooking, tossing and stirring occasionally, about 2 minutes.
Using back of wooden spoon, press potato mixture to flatten well. Cook over moderately high heat about 2 minutes or until browned on bottom.
Invert a round plate slightly larger than circumference of the skillet on top of skillet. Quickly turn skillet over so potatoes fall into the plate. Slip potatoes browned side up, back into skillet. Press down with back of wooden spoon.
Cook on second side until nicely browned, about 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 844 milligrams, Sugar 4 grams, TransFat 0 grams

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