Morton's Lyonnaise Potatoes - WDRB 41 Louisville News

Morton's Lyonnaise Potatoes

Father's Day is Sunday.  And what better way to say "I love you" than with meat and potatoes.

Chef Nick Butler from Morton's: The Steakhouse shows us how to make Lyonnaise Potatoes.

He explains the different levels of meat (prime, choice and select) and tells you the hand trick to tell when dad's steak is done -- press with the base of your thumb. When you poke your steak, if it has that kind of give, it is medium rare. Don't ever cut into the meat or press down on it. You lose juice, which is flavor.

Morton's: The Steak House

626 West Main Street


5 p.m. - 10 p.m.

Lyonnaise Potatoes from Morton's Steak Bible

Serves 6

3 ¾ pounds baking potatoes, baked and cooled (3 to 5 large baking potatoes)

1 cup bacon fat

2 ¼ pounds Spanish onions (3 medium onions), sliced ¼ inch thick

Salt and freshly ground white pepper

1 teaspoon chopped fresh curly-leaf parsley

Cut the ends off the potatoes, peel and slice in half lengthwise. Cut each half across into ¾ inch thick slices and set aside.

Heat a large sauté pan over medium-high heat. When warm, add half the bacon fat and heat until hot. Add half the potatoes and toss. Cook for 4 to 5 minutes or until light golden brown.

Add half the onions, season to taste with salt and pepper, and sauté for 8 to 10 minutes, or until golden brown. Remove to a large bowl, cover loosely, and set aside to keep warm. Repeat to make the second batch with the remaining fat, potatoes, onions and seasoning.

When all the potatoes are in the bowl, add the parsley and toss. Serve immediately.

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