How To Make Potatoes Lyonnaise | Christine Cushing скачать в хорошем качестве

How To Make Potatoes Lyonnaise | Christine Cushing

I show you many little tips and tricks to make potatoes Lyonnaise - from the culinary capital of France - first by gently simmering them and then finishing them in a pan for the perfect flavour and texture. I also show you the best way to caramelize the onions. This is the original method that ensures the potatoes are not soggy and they are combined perfectly with caramelized onions and sprinkled with fresh parsley. This dish is an absolute winner ! FULL RECIPE BELOW: Check out these other amazing videos: The WORLD'S Best Mashed Potatoes:    • The WORLD'S Best Mashed Potato Recipe | Ch...   One Dish Super Easy Garlic Mashed Potatoes:    • One Dish Super Easy Garlic Mashed Potatoes...   Creamy Cheese Scalloped Potatoes:    • Most Amazing Scalloped Potatoes | Christin...   Greek Lemon Potatoes:    • Greek Lemon Potatoes | Christine Cushing   Potato Galette - Pommes Anna:    • Potato Galette - Pommes Anna - No Flour, E...   Green Beans with Shallots and Hazelnuts - Better Than Grandma's Casserole:    • Green Beans Surprisingly Better Than Grand...   Roast Leg of Lamb:    • Roast Leg of Lamb | Christine Cushing   Beef Bourguignon:    • Beef Bourguignon | Christine Cushing   Pan Seared Salmon:    • Pan Seared Salmon Fillet | Christine Cushing   Slow Cooked Beef Short Ribs:    • Slow Cooked Beef Short Ribs | Christine Cu...   Roasted Beef Tenderloin - Filet Mignon:    • How To Cook Perfect Beef Tenderloin | Chri...   French Onion Soup:    • French Onion Soup | Christine Cushing   Subscribe for more videos: https://goo.gl/wNqDQB RECIPE: POTATOES LYONNAISE 2 lb large white potatoes , waxy variety Sea salt 1 large white onion, thinly sliced 2 Tbsp. olive oil 2 Tbsp. butter Sea salt and freshly cracked black pepper Large handful fresh chopped Italian parsley Wash and scrub potatoes thoroughly. Place in a medium pot and cover with water and sea salt. Bring to a boil and completely lower temperature until potatoes are barely simmering. Cook for about twenty minutes, until potatoes are almost tender but still firm. Drain and cool slightly. Peel and slice into rounds ¼ ‘ thick. In a large skillet heat half the oil and half the butter over medium setting. Add the potatoes and sauté until golden, about 10- 15 minutes, turning often to evenly cook. Meanwhile, in a small skillet combine the remaining oil and butter and sweat the sliced onion on low heat , until very soft and golden, about 10 minutes. Stir often for even browning. When potatoes and golden, add the onions to the potatoes and continue to cook for a couple of minutes , just to develop flavour. Season with salt and pepper and toss in parsley. Serves 4-6 Connect with Chef Christine on social media: Instagram:   / ccfearless   Twitter:   / ccfearless   Facebook:   / chefchristin.  . Christine's Website: http://christinecushing.com/ #PotatoesLyonnaise #potatoes