Emeril Lagasse's Delmonico Potatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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It was taken from the Emeril Lagasse recipe web site ( /recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for Emeril's Essence/Emeril's Creole Seasoning :-) Second: No one is claiming this is the recipe for the potatoes served at the Original (since 1837) Delmonico's Restaurant in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the Classic Delmonico Potatoes there on many occasions. The potatoes served at the Original Delmonico's Steakhouse in NYC are different from the ones that are served at Emeril's restaurant ( Emeril's Delmonico Steakhouse in New Orleans, La. ) Again, I have personally eaten the Delmonico Potatoes at Emeril's restaurant when I was in New Orleans. I hope this clarifies any confusion. :-). Ingredients:
1 tablespoon butter |
1/2 cup minced onion |
salt |
fresh ground white pepper |
2 teaspoons chopped garlic |
1 tablespoon flour |
1 cup whole milk |
4 lbs idaho potatoes, peeled, small diced and blanched |
1/2 cup fine dry breadcrumb |
olive oil |
emeril's original essence |
1 tablespoon finely chopped fresh parsley leaves |
Directions:
1. Preheat the oven to 400°F.
2. In a large sauté pan, melt the butter.
3. Add the onions.
4. Season with salt and pepper.
5. Sauté for 1 minute.
6. Add the garlic.
7. Stir in the flour and cook for 1 minute.
8. Stir in the milk and bring the liquid to a boil.
9. Remove from the heat and stir in the potatoes.
10. Season with salt and pepper.
11. Pour into a greased 6 cup baking dish.
12. In a mixing bowl, add the bread crumbs and a drizzle of oil.
13. Mix thoroughly.
14. Season with Essence.
15. Stir in the parsley.
16. Spread the crumb mixture evenly over the potatoes.
17. Place in the oven and bake until golden brown, about 10 to 12 minutes.
18. Remove from the heat and serve.
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