Name: Lyonnaise Potatoes
Total time: 40 min
Ingredients: 4 tablespoons unsalted butter; 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick; Salt and pepper; 1 onion, halved and sliced thin; 1 tablespoon minced fresh parsley

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.