Name Lyonnaise potatoes _ menus for two


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COOKING TIME: about 12 minutes, plus browning

25 g (1 oz) butter
100 g (4 oz) onions, peeled
and finely sliced                   
1/2 teaspoon salt

1/4 teaspoon freshly ground
black pepper

350 g (12 oz) potatoes,
peeled and washed
1 teaspoon chopped fresh
sprig of parsley, to garnish

A plastic dish is not suitable for cooking the potatoes if they are to be grilled. When using ovenglass pie plates, keep them well away from the flame or hot element of the
1.  Put the butter in a round-lipped pie dish measuring about 15 cm (6 inches) across the base. Cook for 30 seconds or until melted.
2. Add the onions and toss with tongs, then season with salt and pepper. Cook for 4 minutes, stirring once during cooking until the onions are golden brown.
3. Slice the potatoes and quickly shake dry in a clean cloth. Mix into the onions with the parsley, making sure that the potatoes are fully coated with the butter mixture.
Cover the dish with cling film, pulling back one corner to Kent and cook for 7 minutes or until the potatoes are tender and a top slice breaks easily when pressed with the tip of a fork through the cling film covering.
4. Carefully remove the clingfilm and brown the potatoes fcder a preheated conventional grill. Garnish with a sprig of parsley.

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