leo miller's lyonnaise potatoes
- Categories
- Emeril
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 1 large | Onion, thinly sliced |
| Oil, for deep-frying | |
| 1 large | Idaho baking potato, peeled |
| And sliced 1/4-inch thick | |
| 1 tablespoon | Chopped garlic |
| 2 tablespoons | Chopped scallions |
| 1 tablespoon | Chopped parsley |
| Salt and freshly-ground | |
| Black pepper |
In a skillet, preferably cast iron, melt butter over low heat and slowly cook onion until sweet and golden brown, about 20 minutes.
Meanwhile, in a deep-fryer or high-sided skillet heat 1 to 2 inches of oil to 360 degrees. Fry potatoes until golden brown. Remove with a slotted spoon and drain on paper towels. When onion is tender and caramelized, add garlic and cook 2 minutes. Add fried potato, scallions and parsley. Toss until potatoes are crisp and heated through. Season to taste with salt and pepper. Serve immediately.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE119
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