THE ONION-SCORCHED SPUDS
(Our Play on Pommes Lyonnaises)
Ingredients: 500g Potatoes (boiled and sliced), 2 Large white onions (finely sliced), 50g Butter, 1 tsp Black pepper, 1 tsp Dried Parsley, 1 tbsp White wine vinegar...
Ingredients
- 500g Potatoes (boiled and sliced)
- 2 Large white onions (finely sliced)
- 50g Butter
- 1 tsp Black pepper
- 1 tsp Dried Parsley
- 1 tbsp White wine vinegar
Cooking Method
- The Architect Sauté onions in butter for 15 minutes on medium heat until they are deep mahogany and sweet.
- The Scorch Push onions aside; add the potato slices. Fry on high heat until the edges are rock-hard and crispy.
- The Bloom Add spices and vinegar with a 20ml splash of water; the steam will release the caramelized onion sugars.
- The Marriage Toss everything together for 2 minutes until the potatoes are lacquered in the onion silk.
- The Final Flourish Finish with a massive hit of raw fresh parsley and coarse salt.
