Potatoes Lyonaise
Total time: 40 minutes
These are incredibly easy and delicious, and pair well with flavorful fish and chicken. They absorb the chicken stock at the end, giving them a bit of a syrupy glaze.
Ingredients:
- 2 medium potatoes, 300gr, 10.5oz
- 1 medium onion, 110gr, 3.9oz
- 1 clove garlic, 3gr, .1oz
- 2 tsp butter, 9.5gr, .34oz
- 2 tsp olive oil, 9gr, .32oz
- 1/4 cup chicken stock, 56gr, 2oz
Instructions:
- Peel onion, cut in half and slice thinly.
- Peel and chop garlic.
- Sauté onion and garlic in medium nonstick frying pan in 2 tsp butter until lightly golden, about 10 minutes.
- Cut potatoes in quarters lengthwise, then slice thinly.
- Remove onions and garlic from pan. Add 2 tsp oil, potatoes and sauté until golden, turning often with spatula, about 20 minutes.
- When potatoes are golden, return onion and garlic to pan, add chicken stock, cover and simmer until stock is absorbed, 5 - 10 minutes.
- Serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 431 / 215.5 Total Carbohydrates: 64 / 32 Dietary Fiber: 9 / 4.5 Total Fat: 17 / 8.5 Saturated Fat: 6 / 3 Cholesterol: 20 / 10 Protein: 8 / 4 Calcium: 68 / 34 Sodium: 165 / 82.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
