Thursday, 19 July 2012

Pommes Lyonnaise (Sautéed Potatoes with Caramelised Onions)

From Bistro: Great French Food, David Bransgrove, New Holland Publishers, 2011.

I tend to want to try any potato recipe that I find. For this one the potatoes were boiled with their skins on for about a quarter of an hour and then peeled when they were cool enough to be handled. They were then left to cool and cut into slices. These were then fried in butter until golden. They were now put aside while the onions were cooked.

Sliced onions were added to the pan and fried until they had browned. The potato slices were now added and cooked with the onions until they were heated through. All was seasoned and it was time to eat.

These, naturally, were wonderful comfort food, buttery and savoury. I tended to overcook the onions a little so that were on the black side rather than golden but that added a dimension to the flavour that I enjoyed.

Heading for France in a couple of months time has me looking at French cooking so this book was an obvious one to delve into. It's a handsomely produced book with a range of what appear to be standard classics of French cuisine.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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