What makes Lyonnaise potatoes a unique and decadent dish?

As Serious Eats explains, butter is essential, but it’s not the only thing you need to consider. a variety of techniques and ingredients must combine perfectly for the symphony of flavors known as Lyonnaise potatoes.

The first step to a beautifully decadent dish is choosing the right kind of potato: opt for Yukon Gold potatoes for a creamier texture and richer taste. While Russet potatoes have crisper crusts, they lack the flavor of Yukon Golds and fall apart easily. You’ll want to cut your potatoes into ¼-inch slices and boil them before frying, but be careful: thin potato slices fall apart easily. To avoid this, add a small amount of vinegar to the water before boiling the potatoes. The acids in the vinegar react to strengthen the cells of the potato, helping the potato slices hold their shape and creating a starchy outer layer that crunches when fried, says Serious Eats.

But above all: don’t skimp on the butter. It helps potatoes cook evenly and gives them their exquisite taste. If you really want to take your potatoes to the next level, clarify your butter before frying. Food Network explains that the process of clarifying butter separates water and milk solids, leaving only rich, flavorful fat. Since clarified butter has a higher smoke point than unclarified butter, you can sear your potatoes perfectly without sacrificing flavor.

Don’t have time to clarify the butter? Don’t worry, you can still bake Lyonnaise potatoes in regular butter, but it might be harder to get the perfect crust.

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