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Lyonnaise Potatoes

Lyonnaise Potatoes

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Serves 6 to 8.
By Dennis W. Viau; modified from a recipe by America’s Test Kitchen.

This simple but elegant side dish is easy to make. It would be an excellent addition to any holiday dinner, or with a Sunday roast. It requires only one pan. I do mine a little differently, cooking the onion first to caramelize it the way I like it. Then I cook the potatoes, browning them well. Finish by topping with the onion and chopped parsley.


1 large onion
2 tablespoons olive oil
2 tablespoons butter
2 pounds (900g) Yukon Gold (or other) potatoes
1¼ teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley for garnish


Slice the onions top to bottom into thin curved pieces.

Heat 1 tablespoon each of oil and butter in a large skillet. Add the onion with ¾ teaspoon salt.

Sauté the onion over medium heat until they start to turn golden.

Reduce the heat to low and continue cooking, stirring often, until lightly caramelized, 20 to 30 minutes. Remove from the pan and set aside.

Either peel the potatoes or leave the skin on. Cut the potatoes into slices, about half an inch (1cm) thick.

Add the remaining oil and butter to the skillet over medium-high heat. Add the potatoes with the remaining salt and the pepper. Cover the pan.

Cook, turning the potato pieces over occasionally, until the potatoes are tender and well browned on both sides, 20 to 25 minutes.

Transfer the potatoes to a serving dish.

Briefly warm the caramelized onion in the skillet and arrange on top of the potatoes.

Garnish with chopped fresh parsley for serving.


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