Simple, rustic, and irresistible.
Clarified butter has a high smoke point and lends a cleaner, fuller butter flavor to Lyonnaise potatoes.Par-boiling potato slices first with vinegared water allows them to soften without falling apart and contributes to creamy interiors and crispy crusts when fried.
The dish’s success hinges on the type of potatoes used and the technique used to cook them. Here in the United States, your best option is rich Yukon Golds. They perform much better than fluffy russets, yielding a buttery flavor, creamy interior, and slightly crisp exteriors once cooked. While russets produced the crunchiest crusts, their mild flavor couldn’t compete.
In one test, I took the least laborious route of cooking the sliced potatoes from raw in the pan, but all that did was land me with unevenly cooked potatoes that were half-underdone and half-mush. Par-cooking indeed is essential. I then tried microwaving the potato slices to tenderize them and gelatinize their starch. It worked well, producing supple potato rounds, but they were under-seasoned .by cooking the potatoes in salted vinegar water.
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