When I think of brunches, I think of Potatoes Lyonnaise. The egg/meat combination may change, but Potatoes Lyonnaise will always be my strach of choice for brunch. For one, they are fairly simple to make. For two, they are versatile. These potatoes can easily be made with any variety of green peppers, bacon bits, or even different herbs, if your heart so desires.
The basis of Potatoes Lyonnaise comes down to four ingredients: Butter, onions, potatoes, parsley. I’ve found that the ratio of ingredients is fairly easy to remember: one serving equates to 1/2 lb potatoes, 1/4 onion and one tablespoon butter – parsley to taste. Master this ratio, and you’re well on your way to elevating your Potatoes Lyonnaise game.
Here is what I used for my own version of this dish:
- 4 Tablespoons butter
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 lbs Yukon gold potatoes
- Salt and pepper to taste
- 2 Tablespoons parsley, chopped
- 1 teaspoon basil, chopped
Place a large skillet over medium heat. Place in 3 tablespoons of butter and allow to melt. Once melted, add your onions and garlic.
While the onions and garlic are cooking, pierce your potatoes. Place them in the microwave and cook for 8 minutes on high. When done, remove from microwave and cut the potatoes into slices. Place in the skillet when the onions are translucent. Add final tablespoon of butter.
Fry in the skillet until the potatoes just start to brown around the skins (7-12 minutes). Add salt and pepper to taste, and then plate.
Sprinkle parsley and basil over potatoes and serve.
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