Sauté Potatoes Lyonnaise
|2 lb (900 g) Red Desirée potatoes|
|4-5 tablespoons olive oil|
|1 small onion, finely chopped|
|coarse rock salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need two medium frying pans, a small saucepan and a warm serving dish with some crumpled greaseproof paper or kitchen paper placed in it.|
First thinly peel the potatoes and cut them into even-sized pieces – but not too small. Put them in a saucepan, cover them with boiling water, add some salt, bring to simmering point and cook for 15 minutes. Then drain them, arrange them on a wooden board and slice them thinly and evenly. For the next stage you need two medium frying pans and a small saucepan. Heat a tablespoon of olive oil in the saucepan, add the onion and fry gently. Now heat 2 tablespoons of oil in each frying pan and when it begins to sizzle, add the potatoes, dividing them between the pans so that they don't overlap. Fry them over a high heat, turning them after 5-7 minutes to cook on the other side until they are golden brown and crisp all over. Then, using a slotted spoon, transfer them to the crumpled paper to drain and scatter on the fried onion. Loosen the top of the pepper mill a little to get a really coarse grind and sprinkle over the potatoes; crush some rock salt between your finger and thumb and sprinkle on. Lastly pull out the paper from underneath and serve at once – if you delay, the potatoes will go soggy.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
07 Oct 2015 12:59
05 Oct 2015 18:33
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
07 Oct 2015 01:01
Sorry for no reply
03 Sep 2015 21:44
01 Oct 2015 17:26
21 Aug 2015 13:00