Potatoes Lyonnaise
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 3 to 4 as a side dish
Ingredients
3 tablespoons unsalted butter 1 large onion (about 14 ounces), halved pole to pole and sliced ¼ inch thick (about 3 cups)¾ teaspoon kosher salt (or ½ teaspoon table salt)2 tablespoons water 1 ½ pounds medium Yukon Gold potatoes, peeled and sliced crosswise into ¼-inch rounds¼ teaspoon ground black pepper 1 tablespoon minced fresh parsley leaves
Before You Begin
Toss the potatoes halfway through the microwave session to prevent uneven cooking. If using a lightweight skillet, you will need to stir the potatoes more frequently to prevent burning.
Instructions
- Heat 1 tablespoon butter in 12-inch heavy nonstick skillet over medium-high heat. When foaming subsides, add onion and 1/4 teaspoon salt and stir to coat; cook, stirring occasionally, until onions begin to soften, about 3 minutes. Reduce heat to medium and cook, covered, stirring occasionally, until onions are light brown and soft, about 12 minutes longer, deglazing with water when pan gets dry, about halfway through cooking time. Transfer to bowl and cover. Do not wash skillet.
- While onions cook, microwave 1 tablespoon butter on high power in large microwave-safe bowl until melted, about 45 seconds. Add potatoes to bowl and toss to coat with melted butter. Microwave on high power until potatoes just start to turn tender (see photos, below), about 6 minutes, tossing halfway through cooking time. Toss potatoes again and set aside.
- Melt remaining tablespoon butter in now-empty skillet over medium-high heat. When foaming subsides, add potatoes and shake skillet to distribute evenly. Cook, without stirring, until browned on bottom, about 3 minutes. Using spatula, stir potatoes carefully and continue to cook, stirring every 2 to 3 minutes, until potatoes are well browned and tender when pierced with tip of paring knife, 8 to 10 minutes more. Sprinkle with remaining salt and pepper.
- Add onions back to skillet and stir to combine; cook until onions are heated through and flavors have melded, 1 to 2 minutes. Transfer to large plate, sprinkle with parsley, and serve.
Time
45 minutesYield
Serves 3 to 4 as a side dishIngredients
3 tablespoons unsalted butter
1 large onion (about 14 ounces), halved pole to pole and sliced ¼ inch thick (about 3 cups)
¾ teaspoon kosher salt (or ½ teaspoon table salt)
2 tablespoons water
1 ½ pounds medium Yukon Gold potatoes, peeled and sliced crosswise into ¼-inch rounds
¼ teaspoon ground black pepper
1 tablespoon minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
3 tablespoons unsalted butter
1 large onion (about 14 ounces), halved pole to pole and sliced ¼ inch thick (about 3 cups)
¾ teaspoon kosher salt (or ½ teaspoon table salt)
2 tablespoons water
1 ½ pounds medium Yukon Gold potatoes, peeled and sliced crosswise into ¼-inch rounds
¼ teaspoon ground black pepper
1 tablespoon minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
3 tablespoons unsalted butter
1 large onion (about 14 ounces), halved pole to pole and sliced ¼ inch thick (about 3 cups)
¾ teaspoon kosher salt (or ½ teaspoon table salt)
2 tablespoons water
1 ½ pounds medium Yukon Gold potatoes, peeled and sliced crosswise into ¼-inch rounds
¼ teaspoon ground black pepper
1 tablespoon minced fresh parsley leaves
Test Kitchen Techniques
Why This Recipe Works
The first step in perfecting our potatoes Lyonnaise recipe was zeroing in on the right potato. Yukon Golds beat out crumbly, high-starch russets and rubbery, low-starch Red Bliss. We parcooked the potatoes in the microwave so that once they were added to the skillet they would cook through in the time they took to brown. While the potatoes were in the microwave, we cooked the onions just long enough to release moisture and allow them to cook in their own juices. To finish our Potatoes Lyonnaise recipe, we united the onions and potatoes in a brief sauté for the perfect melding of flavors.
Before You Begin
Toss the potatoes halfway through the microwave session to prevent uneven cooking. If using a lightweight skillet, you will need to stir the potatoes more frequently to prevent burning.
Instructions
- Heat 1 tablespoon butter in 12-inch heavy nonstick skillet over medium-high heat. When foaming subsides, add onion and 1/4 teaspoon salt and stir to coat; cook, stirring occasionally, until onions begin to soften, about 3 minutes. Reduce heat to medium and cook, covered, stirring occasionally, until onions are light brown and soft, about 12 minutes longer, deglazing with water when pan gets dry, about halfway through cooking time. Transfer to bowl and cover. Do not wash skillet.
- While onions cook, microwave 1 tablespoon butter on high power in large microwave-safe bowl until melted, about 45 seconds. Add potatoes to bowl and toss to coat with melted butter. Microwave on high power until potatoes just start to turn tender (see photos, below), about 6 minutes, tossing halfway through cooking time. Toss potatoes again and set aside.
- Melt remaining tablespoon butter in now-empty skillet over medium-high heat. When foaming subsides, add potatoes and shake skillet to distribute evenly. Cook, without stirring, until browned on bottom, about 3 minutes. Using spatula, stir potatoes carefully and continue to cook, stirring every 2 to 3 minutes, until potatoes are well browned and tender when pierced with tip of paring knife, 8 to 10 minutes more. Sprinkle with remaining salt and pepper.
- Add onions back to skillet and stir to combine; cook until onions are heated through and flavors have melded, 1 to 2 minutes. Transfer to large plate, sprinkle with parsley, and serve.
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