POMMES LYONNAISE
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
MAKES: 4
INGREDIENTS
1kg Spud Lite potatoes, thickly sliced
¼ cup olive oil
20g unsalted butter
2 brown onions, thinly sliced
3 cloves garlic
1 tablespoon parsley, finely chopped
1 teaspoon thyme leaves
Salt flakes and freshly ground black pepper
METHOD
1. Place potatoes in medium saucepan of salted water and bring to boil. Cook for 3 minutes or until tender. Drain and allow.
2. Heat 1 tablespoon olive oil and 20g butter together in a heavy based oven proof pan over a low heat. Add onions and garlic, stirring until well coated. Cover and cook for 10 minutes or until onion is tender. Increase heat to medium and cook for a further 5 minutes or until mixture is lightly golden. Add herbs and season with salt and pepper, stirring to combine. Remove onion mixture from pan.
3. Heat remaining olive oil in the same pan and pan fry cooked potato in batches until golden and crispy.
To Serve
Layer the crispy potato with the caramelised onion spread in between and sprinkle extra herbs on top.
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