Lyonnaise potatoes (pommes Lyonnaise) are a classic French side dish from Lyon, featuring thinly sliced potatoes and onions pan-fried in butter until tender and crispy, then tossed with fresh parsley.
Ingredients
2 tablespoons oil
2 tablespoons butter
2 medium yellow onions, thinly sliced
1 1/2 pounds Yukon Gold potatoes, thinly sliced
1/4 cup chopped fresh parsley
Preparation
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Heat one tablespoon each oil and butter in a large, non-stick or cast iron skillet over medium heat until sizzling. Add onions and a generous pinch of salt; cook, stirring often until soft and lightly golden, 15-20 minutes. Remove from heat and transfer to a bowl (set skillet aside for potatoes – no need to wipe it out).
Meanwhile, in a pot add potatoes and enough cold water to cover along with a generous pinch of salt; bring to boil over medium-high heat. Boil until nearly tender, about 3 minutes, skimming foam as needed. Drain and set aside.
Place the same large, non-stick skillet over medium heat and add remaining oil and butter and heat until sizzling. Add parboiled potato slices and cook 15-18 minutes, gently flipping every 3 minutes to crisp potato slices on both sides. Once potatoes are crisp and cooked through, return onions to skillet and season to taste with salt and pepper; cook and stir until heated through, about 2 minutes. Transfer to platter and toss with fresh parsley; serve hot.
