Leo miller's lyonnaise potatoes
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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