Thursday, 22 August 2013

Lyonnaise Potatoes made easy

For years I have avoided making this dish because in my mind I could not see what I was missing. This my friends was a big mistake, so tonight I was faced with what I was going to cook with a roast duck.  All I had was some carrots, onions and potatoes in the house and a little butter. Before I knew it  I started caramelising the onions and slicing the potatoes, put it together with some stock and threw it into the oven for twenty minutes and hey presto it was ready. All I can say was this is a winner and will go with duck, steak, chicken, venison, lamb or pork.

900g waxy potatoes
40g butter
3 medium onions thinly sliced
salt and pepper
100ml good chicken stock

Put the onions and butter into a heavy based pot and cook until they start to caramelise. It is very important that you stir the onions as they catch on the bottom of the pot. Now peel and slice the potatoes as thin as possible. Once the onions start to smell sweet and have a nice golden colour they are ready. In a oven proof dish layer the onions and potatoes and season as you go, pour in the stock and place in a hot oven (200 degrees) for 20 minutes. Easy as that.

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