Potatoes Lyonnaise
This recipe combines tender Yukon Gold potatoes with caramelized yellow onions for a delicious side dish that will complement any meal. The potatoes are cooked to perfection, crispy on the outside and tender on the inside, while the onions add a sweet and savory flavor. This dish is easy to prepare and is sure to be a hit with family and friends.
— Constant Cookbook
Ingredients
- 8 to 10 medium Yukon Gold or white potatoes, about 2 1/2 lb. total
- 2 Tbs. salt
- 5 Tbs. unsalted butter
- 5 Tbs. olive oil
- 1 lb. yellow onions, thinly sliced
Instructions
- Place the potatoes in a large pot and add water to cover by 3 inches. Add 1 Tbs. of the salt and bring to a boil over high heat. Cover, reduce the heat to medium-low and cook until the potatoes are tender when pierced with a fork, 30 to 35 minutes.
- Drain the potatoes, place under cold running water until cool and drain again. Let cool completely. Cut the potatoes into slices 1/2 inch thick. Refrigerate until ready to do the second cooking.
- In a large fry pan over medium-high heat, melt 2 Tbs. of the butter with 3 Tbs. of the olive oil. Add the sliced potatoes in a single layer, sprinkle with 1 1/2 tsp. of the salt and cook until golden, 7 to 8 minutes. Turn the potatoes over, sprinkle with the remaining 1 1/2 tsp. salt and cook until golden on the other side, about 5 minutes. Transfer to paper towels to drain.
- In another fry pan over medium-high heat, melt the remaining 3 Tbs. butter with the remaining 2 Tbs. olive oil. Add the onions and cook, stirring, until soft and browned, about 15 minutes. Add the potatoes and stir gently just to combine the two.
- Transfer the potatoes and onions to a warmed platter or bowl. Serve immediately. Serves 8.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 8.
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