EMERIL LAGASSE'S DELMONICO POTATOES
This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/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. The recipe that is posted is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)
Provided by Dee514
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large sauté pan, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Sauté for 1 minute.
- Add the garlic.
- Stir in the flour and cook for 1 minute.
- Stir in the milk and bring the liquid to a boil.
- Remove from the heat and stir in the potatoes.
- Season with salt and pepper.
- Pour into a greased 6 cup baking dish.
- In a mixing bowl, add the bread crumbs and a drizzle of oil.
- Mix thoroughly.
- Season with Essence.
- Stir in the parsley.
- Spread the crumb mixture evenly over the potatoes.
- Place in the oven and bake until golden brown, about 10 to 12 minutes.
- Remove from the heat and serve.
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Hania Haseen
[email protected]These potatoes were a bit too oily for my taste. I think I would use less oil next time.
Tayquan Dukes
[email protected]I loved these potatoes! They were crispy and flavorful. I served them with chicken and they were a perfect side dish.
Awais Sajen
[email protected]These potatoes were easy to make and turned out great. I used Yukon Gold potatoes and they were nice and fluffy. I will definitely make them again.
Melernea Joyce Hill
[email protected]I followed the recipe exactly and the potatoes turned out great. They were crispy on the outside and fluffy on the inside. I served them with steak and they were a perfect side dish.
Omid Omid
[email protected]These potatoes were delicious! I made them for a potluck and they were a hit. I'll definitely be making them again.
Victor Nava
[email protected]I've tried this recipe a few times and I've never been disappointed. The potatoes are always crispy and flavorful. I highly recommend it!
Sachin Sinjali
[email protected]These potatoes were a disappointment. They were soggy and bland. I won't be making them again.
Nidia Garza
[email protected]I love these potatoes! They're so easy to make and they always turn out perfectly. I usually serve them with steak or chicken, but they're also great on their own.
Asad Athwal
[email protected]These potatoes are the best! I've made them several times and they're always a hit. They're crispy on the outside and fluffy on the inside, and the seasoning is perfect.
Ryan Roth
[email protected]The potatoes were good, but I found the seasoning to be a bit bland. I would add more herbs and spices next time.
Hemantha Madumal
[email protected]These potatoes were a bit too oily for my taste. I think I would use less oil next time.
Samantha Hemamali
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. They were crispy and flavorful. I served them with steak and they were a great addition to the meal.
Ian Lindamood jr
[email protected]These potatoes were easy to make and turned out great. I used Yukon Gold potatoes and they were nice and fluffy. I will definitely make them again.
Eddie Mhundwa (Wawie)
[email protected]I've made these potatoes a few times now and they're always a crowd-pleaser. The key is to use good quality potatoes and to not overcrowd the pan. I also like to add a little bit of garlic powder to the seasoning mix.
Technical Saport
[email protected]These potatoes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the seasoning was perfect. I'll definitely be making them again.