cheap eats - thrifty side dishes edition

Penny-Pinching Potatoes ~

Potatoes Lyonnaise

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!

The Ingredients:

• 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.

Can't you just smell those onions cooking?

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.

Serves 6.

one potato, two potato - new potato!

A simple and delicious salad...

what better way to enjoy spring's special produce?

The gorgeous little potatoes and fresh onions above were later transformed into one of the best potato salads I have ever tasted, Garlicky Potato Salad.

This vinaigrette-style potato salad is the perfect accompaniment to grilled foods and keeps well for picnics and other outdoor events.

Using 1-1/2 pounds of potatoes, I started out by cutting the small potatoes in half (in quarters in some cases) and cooked them for about 10 minutes. And yes, the blue potatoes retain their unusual color! The vinaigrette is easy to whip up while the potatoes are cooking, then drain and toss the warm potatoes with the dressing so they can soak up all that luscious garlicky flavor.

For the vinaigrette, combine:

• 1 to 3 small cloves of garlic, minced (I used 1 small clove, but use more if you adore garlic!)
• 3 large green onions, white part and a bit of green, minced
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar (I used a white balsamic vinegar so the colors of the potatoes would remain true)
• 2 teaspoons fresh rosemary (or 1 teaspoon dried), minced
• Salt and freshly ground black pepper to taste

That's it - it's that simple! Chill the salad for a bit, and allow to warm up to room temperature slightly before serving. This serves approximately 6.