Altschul Recipe Database: Potatoes Lyonnaise
Recipe: Potatoes Lyonnaise
This is a Side Dish.
Full Recipe: Cook's Illustrated no. 78 (p. 14)
Return to Main Recipe List
onion 1 1/2 lbs Yukon Gold potatoes parsley
3 tbsp butter 1 large onion, sliced 1/4 inch thick 1/2 tsp salt 2 tablespoons water 1 1/2 lbs Yukon Gold potatoes, sliced crosswise 1/4 inch thick 1/4 tsp ground black pepper 1 tbsp minced fresh parsley
Heat 1 tbsp butter in large skillet over medium-high heat. When foaming subsides, add onion and 1/4 tsp salt and cook 3 minutes, stirring occasionally, until onions begin to soften. Reduce heat to medium and cook about 12 minutes (deglazing with water about halfway through), until browned and soft. Transfer to bowl and cover.
While onions cook, microwave 1 tbsp butter on high until melted (about 45 seconds). Add potatoes and toss to coat them with the butter. Microwave 3 minutes on high. Then toss again and microwave 3 more minutes.
Melt remaining tbsp of butter in empty skillet over medium-high heat. When foaming subsides, add remaining 1/4 tsp salt and pepper and shake skillet to distribute butter/salt/pepper evenly. Place potatoes in pan and cook about 15 minutes, until fully cooked, giving each slice some time to fry in the butter at the bottom of the pan. (Add more salt and pepper if needed.) Add onions and warm 1-2 minutes. Then remove, sprinkle with parsley, and serve.