Lyonnaise Potatoes
By Ashley MoorePublished on December 8, 2016
Time
40 minutes
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter 2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thickSalt and pepper 1 onion, halved and sliced thin1 tablespoon minced fresh parsley
Before You Begin
Use potatoes of similar size.
Instructions
- Melt butter in 12-inch nonstick skillet over medium heat. Add potatoes and ¾ teaspoon salt and cook, covered, until just tender and golden brown, about 15 minutes, flipping potatoes occasionally to ensure even browning.
- Reduce heat to medium-low. Add onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cover and continue to cook until onion is tender and golden brown, about 10 minutes longer, stirring occasionally. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with parsley. Serve.
Time
40 minutesYield
Serves 4Ingredients
4 tablespoons unsalted butter
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
1 onion, halved and sliced thin
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
1 onion, halved and sliced thin
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
1 onion, halved and sliced thin
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Why This Recipe Works
For our take on this dish traditionally made with leftover potatoes, we jump-started the process by cooking the potatoes, which we sliced 1/2 inch thick, for 15 minutes before adding some sliced onions to the skillet. We then cooked the two together in a covered skillet for an additional 10 minutes. We finished the dish with a sprinkling of minced fresh parsley, which added bright green color and freshness.
Before You Begin
Use potatoes of similar size.
Instructions
- Melt butter in 12-inch nonstick skillet over medium heat. Add potatoes and ¾ teaspoon salt and cook, covered, until just tender and golden brown, about 15 minutes, flipping potatoes occasionally to ensure even browning.
- Reduce heat to medium-low. Add onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cover and continue to cook until onion is tender and golden brown, about 10 minutes longer, stirring occasionally. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with parsley. Serve.
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