Best Connies Lyonnaise Potatoes Recipes

POTATOES LYONNAIS

Steps:

• Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly.
• While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter.
• Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper.
• Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme.
• Serve hot, garnished with thyme sprigs.

CONNIE'S LYONNAISE POTATOES

Steps:

• 1. Peel and thinly slice potatoes.
• 2. Peel and thinly slice onion.
• 3. In a large,hot skillet, add oil and butter.
• 4. Immediately add potatoes to skillet.
• 5. Saute' potatoes turning often until brown and tender. This step takes about 15 minutes.
• 6. Add onion to skillet.
• 7. Toss potatoes and onions with salt, pepper, tarragon, and parsley.
• 8. Saute mixture 5 more minutes.
• 9. Enjoy!

LYONNAISE POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
• Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
• Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
• Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

CLASSIC LYONNAISE POTATOES

Steps:

• 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 ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. 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.

LYONNAISE POTATOES

Steps:

• Preheat oven to 350°F. Lightly coat a small baking pan with olive oil. Layer potatoes and onion in pan. Season with salt and pepper. Pour stock over potatoes and onion; cover and bake 30 minutes. Lightly spray or brush with olive oil and return to oven, uncovered, 10 more minutes to lightly brown potatoes.

CONNIE'S FAMOUS POTATO SALAD

Steps:

• First step should be to peel and boil the potatoes.
• Boil the eggs (so eggs are hardboiled).
• I have found that using fresh eggs (just bought from grocery store), leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
• I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
• Just test the potatoes.
• You don't want them to soft, but the fork should be able to pierce them easily.
• While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
• I cook the bacon, cut up onion and green onion, celery, cilantro.
• You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
• Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
• Then add all the other ingredients and stir together.
• The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth) and just sprinkle the pepper on the same way.
• I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first) and blend it all together.
• Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
• All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
• I have had many people tell me this is the best potato salad they have ever had and I should market it.
• Hope you enjoy it as much as we do!