Lyonnaise Potatoes
Category:
Dairy and Breakfast Foods |
Equipment:
Pot, peeler, knife, sauté pan |
No. Servings:
10 |
Serving Size:
4 oz. (115 g) |
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Yield:
2.5 lb. (1.1 kg) |
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| 3 lb. | mealy potatoes |
| 10 oz. | onions, julienne |
| 6 fl. oz. | clarified butter |
| to taste | salt |
| to taste | white pepper |
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1 | Parcook the potatoes in their skins by boiling in water 20 minutes. | 2 | Allow the potatoes to cool and peel them. | 3 | Cut potatoes into 1/4 in. (6 mm) slices. | 4 | Sauté the onions in 3 fl. oz. (90 mL) of clarified butter until they just begin to brown. Remove from the pan and set aside. | 5 | Add the remaining butter to the reheated pan. Sauté potatoes on both sides until browned. | 6 | Return onion to the pan with potatoes and sauté until well mixed. | 7 | **Season to taste with salt and toss. Hold at or above 135°F (57°C) until service. |
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| Nutrition Information | | Calories | 192 | | Fat (g) | 12 | | Protein (g) | 2 | | Carbohydrate (g) | 20 | | Cholesterol (mg) | 31 | | Sodium (mg) | 173 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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