Sunday, September 14, 2008
Potato and Turkey Lyonnaise
2 lbs red potatoes, scrubbed and sliced
3/4 tsp. salt
4 tsp. olive oil
10 oz. skinless boneless turkey breast, cut into thin strips
2 onions very thinly sliced
2 tsp chopped rosemary leaves** 1/2 tsp fresh ground pepper
1/4 tsp sugar
1. Cook the potatoes with 1/4 tsp of the salt in water to cover until just tender about 5 minutes. Pour off the water.
2. Heat 2 tsps of the oil in a nonstick skillet. Add the turkey a the remaining 1/2 tsp of salt and saute until the turkey is no longer pink. Transfer to a plate.
3. Heat the remaining 2 tsp of oil in the skillet. Add the onions, rosemary, pepper, and sugar and saute until he onions are softened. Add the potatoes and cook, stirring gently, until they are browned and very tender. Return the turkey to the skillet and heat through.
**Note: if at all possible avoid using dried rosemary in this dish. Its flavor is much more strident than fresh and it has the texture of pine needles.**