lyonnaise potatoes

These Lyonnaise Potatoes are parboiled, then pan-fried in butter with onions until crispy. The best French potato side dish since fries!

Lyonnaise Potatoes

medium Russet potatoes

onion

garlic

unsalted butter

vegetable oil

salt

black pepper

parsley (for garnish)

Start by peeling potatoes. Slice them into ⅛ to ¼ thick slices.

Place potatoes in a pot and cover with water. Bring to a boil and boil for 2 minutes.

Drain potatoes well. You do not want to drop wet potatoes into hot oil. Let them sit in a colander over a plate, while you heat up oil and butter.

Heat up half of the oil and butter in a large skillet.

Add potato slices and onions in batches. Do not overcrowd the pan or the slices won't cook crispy.

Fry until golden brown, turning them over as needed. Remove done slices as you go. Repeat until all potatoes are fried. Add garlic with the last part of the potatoes.

Garnish with parsley.

Serve.

This recipe for Lyonnaise Potatoes takes out the brunt work and makes the oven do it for you! Made with simple ingredients and perfect for serving for both weeknight and holiday dinners.

Russet potatoes

onions

garlic cloves,

Kosher salt, separated

black pepper, separated

Italian parsley, minced

olive oil

Preheat the oven to 425°F.

Peel the potatoes and cut them in half lengthwise. Then, cut each potato half into slices about a 1/4&quot; thick.

Place the potatoes in a large saucepan and add water to cover. Bring the water to a boil over high heat. As soon as a boil has been reached, boil for 5-6, until they are al dente. Drain well and set aside until ready to use.

Add the butter to a large, oven-safe skillet (cast iron is best) over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring every so often until softened. Add the garlic and cook 1 minute more.

Turn off the heat and transfer the onions and garlic to a bowl off to the side.

Transfer half of the potatoes to the pan and sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the top of them.

Scatter the onions and garlic across the potatoes. Then, top with a layer of the remaining potatoes, another 1 teaspoon of salt and 1/2 teaspoon of pepper. Drizzle olive oil over the top and transfer to the oven.

Bake for 40 minutes. Sprinkle with parsley, serve warm and enjoy.

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Lyonnaise Potatoes

Lyonnaise Potatoes

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