What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Lyonnaise Potatoes! Don’t you love fancy names for regular dishes. Think about it.
Instead of skinny flat pancakes, we say “Crepes”. Or an old-fashioned grilled ham and cheese sandwich popular in France goes by “Croque Monsieur”. What about American hot dogs in crescent rolls? Anybody? That’s right, “Pigs in a Blanket”. Today’s pan-fried potatoes and onions can be fancied up for dinner when you refer to them as “Lyonnaise Potatoes”. But don’t say that too often or the hubs may announce he wants to eat at “Chez Maison” tonight. (at home)
2 tablespoons olive oil
1-2 Idaho russet potatoes, peel on and sliced 1/4″ thick
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 Vidalia sweet onion, sliced
3 tablespoons butter
1/4 teaspoon garlic powder
Fresh chives and tarragon for garnish
Heat olive oil in a large skillet over medium heat. Cover bottom of pan with potatoes in a single layer. Season with sea salt and white pepper. Dot with half the butter. Repeat with remaining potatoes and butter. Cook until potatoes are brown on the bottom, 10-15 minutes. Add onions; season with garlic powder. Cook, gently turning onions and potatoes until thoroughly cooked, 8-10 minutes. Using a spatula, transfer potato mixture to a serving platter. Garnish with fresh chives and tarragon leaves.