- 8 russet potatoes, peeled and cut in half lengthwise, then cut into 1/2 inch slices
- 2 tablespoon olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, chopped
- 6 tablespoons butter
- salt and pepper
Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius).
Place russet potatoes in a pot of water; bring to a boil and boil 2 minutes.
Drain, quickly rinse with cold water and set aside.
Heat olive oil in an ovenproof pan over medium-high heat. Add onion slices and saute until slightly browned. (It may seem like a lot of onions, but they will cook down and become absolutely delicious!) Add garlic and saute about 10 minutes more, until onions caramelize. Transfer onions and garlic to a bowl.
Tuesday, September 14, 2010
cheap eats - thrifty side dishes edition
What a beautiful name for a dish that is so easy, so inexpensive and so incredibly delicious. How can you go wrong with potatoes, onions, and garlic in butter? Plus, it's a dish that's not only pleasing to tastebuds but to your wallet as well.
"Lyonnaise" typically describes a dish prepared with onions, specifically fried onions, but also refers to the cuisine of Lyon, France. Lyon is also well-known for its high-quality pork products and of course, for Beaujolais Nouveau (among other wines).
But for now, the Lonesome Road Studio Kitchen is swooning over Lyonnaise Potatoes, a perfect side dish with roasted meats, something warm and cozy during chilly nights. Try leftovers combined in a frittata - just incredible!
Melt butter in bottom of pan, scraping up browned bits. Add potatoes and onions and stir gently to combine wih butter. Season to taste with salt and pepper. Bake in preheated 400 degree Fahrenheit oven for about 25 to 30 minutes or until potatoes are tender and lightly browned on top; you can also raise the oven temperature for a bit to brown the potatoes more, or broil very briefly.