Name: Classic Lyonnaise Potatoes
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Butter; 1 tb parsley Finely chopped; 2 lb Idaho peeled and sliced 1/2-inch thick; 4 Onions julienne; 2 tb olive oil; 2 tb Garlic chopped; Salt and white pepper

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INGREDIENTS

1 Butter
1 tb parsley ; Finely chopped
2 lb Idaho ; peeled and sliced 1/2-inch thick
4 Onions ; julienne
2 tb olive oil
2 tb Garlic ; chopped
Salt and white pepper

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees F. Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain and cool. In a large oven-proof saute pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes. Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven. Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley. Yield: 4 to 6 servings Per serving: 1244 Calories (kcal); 120g Total Fat; (84% calories from fat); 7g Protein; 44g Carbohydrate; 248mg Cholesterol; 953mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC67 Converted by MM_Buster v2.0n.

NOTES

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Classic Lyonnaise Potatoes

1  Butter 
1 tb parsley Finely chopped
2 lb Idaho peeled and sliced 1/2-inch thick
4  Onions julienne
2 tb olive oil 
2 tb Garlic chopped
  Salt and white pepper

Preheat the oven to 400 degrees F.    Place the potatoes in a pot of salted water. Bring the potatoes up to  a boil and blanch for 2 minutes. Remove the pan from the heat, drain  and cool. In a large oven-proof saute pan, heat the olive oil. When  the oil is hot, add the onions. Season with salt and pepper. saute  the onions until caramelized, about 8 to 10 minutes. Turn the onions  into a bowl. Place the pan back on the stove and melt the stick of  butter. When the butter has melted, cover the bottom of the pan with  1/3 of the potatoes.    Season with salt and pepper. Cover the first layer of potatoes with  1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season  with salt and pepper. Repeat the layering until all of the potatoes  and onions are used. Place the pan in the oven and cook for 10 to 12  minutes or until the potatoes are golden brown. Remove the pan from  the oven.    Using a spatula, gently lift the potatoes out of the pan and place on  a platter. Garnish with parsley.    Yield: 4 to 6 servings        Per serving: 1244 Calories (kcal); 120g Total Fat; (84% calories from  fat); 7g Protein; 44g Carbohydrate; 248mg Cholesterol; 953mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0  Fruit; 24 Fat; 0 Other Carbohydrates    Recipe by: EMERIL LIVE SHOW #EMIC67      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2041g)
Recipe Makes: 1

Calories: 2054
Calories from Fat: 1720 (84%)

Amt Per Serving		% DV

	Total Fat 191.1g	255 %
	Saturated Fat 117.4g	587 %
	Monounsaturated Fat 52.6g
	Polyunsanturated Fat 7.8g
Cholesterol 485.9mg		150 %
Sodium 1498.5mg		52 %
Potassium 1431.8mg		38 %
Total Carbohydrate 87g		26 %
	Dietary Fiber 15.5g	62 %
	Sugars, other 71.5g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2054

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