Lyonnaise Potatoes

Prep: 15 mins

Cook: 35 mins

Difficulty: Intermediate

Servings: 4 Servings

this recipe for Lyonnaise potatoes under side dishes that are better than the main course. It will hold true no matter what you’re serving.

I can say this with confidence not only because I’ve made this recipe many times, but also because the French are experts at turning something as simple as potatoes and onions into a dish that feels incredibly luxe and fancy and far, far greater than the sum of its parts. Here’s how to make it.

Ingredients

2 pounds russet potatoes (about 3 large or 4 medium potatoes), peeled and sliced into 1/4-inch-thick rounds
1 1/2 teaspoons kosher salt, divided
5 tablespoons unsalted butter, divided
1 large yellow onion, thinly sliced
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh parsley leaves

Instructions

Place 2 pounds sliced russet potatoes and 1 teaspoon of the salt in a medium saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 4 minutes. Drain the potatoes and set aside to cool slightly. Meanwhile, start cooking the onions.
Melt 2 tablespoons of the butter in a 10-inch nonstick frying pan over medium heat. Add 1 thinly sliced large yellow onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 12 minutes. Transfer the onions to a small bowl and set aside.
Melt the remaining 3 tablespoons of butter in the same frying pan over medium-high heat. Add the potatoes and season with pepper and the remaining 1/4 teaspoon salt. Stir to coat with the butter and spread into an even layer. The potatoes will not be in a single layer. Cook undisturbed, until the bottoms are lightly browned, 3 to 4 minutes. Stir the potatoes, and cook, flipping occasionally, until all the potatoes are browned, about 7 minutes more. Return the onions to the skillet, stir to combine, and cook for 2 minutes more. Garnish with 1/4 cup coarsely chopped fresh parsley leaves.