Len's Recipe of the Month - December 2020

 

Still stuck for a side dish on your socially distant holiday table?   Can I suggest this fast and easy one?   Lyonnaise potatoes.   Apparently, a dish from France.   I tried it on Thanksgiving and it was delicious.   And a snap which will allow you to enjoy some egg nog with your masked guests.

For this concoction, you want to use Yukon Gold potatoes because they taste best and have the ability to soak up butter.   Get two pounds of them.   The jury is out on whether you should peel them.   I didn't.

Slice up the potatoes into quarter-inch pieces.   Get about 4 to 6 tablespoons of unsalted butter melting in a pan.  Add the potatoes.   Sprinkle some kosher salt over them.  Cover and let them cook for about 15 minutes.

While that is going on, slice one sweet onion into rainbow arc slices.    

Turn over the potatoes and now add the onions.  Add some more kosher salt. Cover and let cook for another 15 minutes until the onion caramelizes.   

Sprinkle with parsley and serve in a pretty dish.

You're welcome.

Dinner last night:  Leftover Chinese food.