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Category: Potatoes
Prep Time: Cook Time: Total Time: 1 1/2 hrs
2 Tbsp olive oil or other high heat oil, divided
2 Tbsp butter ideally high fat, European style butter, divided
2 medium yellow onions or sweet onions, halved top to bottom and thinly sliced
kosher salt to taste
1 1/2 lbs Yukon Gold, red potatoes or peeled russet potatoes
freshly ground black pepper
1/4 cup finely chopped fresh parsley
1. Heat one Tbsp each of oil and butter in a large, non-stick 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).
2. Meanwhile, slice potatoes crosswise 1/4 inch thick and place in medium saucepan. Add 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.
3. 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 to your liking 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 sprinkle with fresh parsley; serve hot.
Notes
Starchy baking potatoes are the traditional potato used in this dish, but I prefer Yukon Gold potatoes for their blend of waxy / starchy texture. They don’t need to be peeled, crisp up nicely, and hold their shape better than russets. But either work well.
Recipe Source: pinchandswirl.com
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Lyonnaise Potatoes With Caramelized Onions
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Category: Potatoes
Prep Time: Cook Time: Total Time: 1 1/2 hrs
2 Tbsp olive oil or other high heat oil, divided
2 Tbsp butter ideally high fat, European style butter, divided
2 medium yellow onions or sweet onions, halved top to bottom and thinly sliced
kosher salt to taste
1 1/2 lbs Yukon Gold, red potatoes or peeled russet potatoes
freshly ground black pepper
1/4 cup finely chopped fresh parsley
1. Heat one Tbsp each of oil and butter in a large, non-stick 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).
2. Meanwhile, slice potatoes crosswise 1/4 inch thick and place in medium saucepan. Add 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.
3. 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 to your liking 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 sprinkle with fresh parsley; serve hot.
Notes
Starchy baking potatoes are the traditional potato used in this dish, but I prefer Yukon Gold potatoes for their blend of waxy / starchy texture. They don’t need to be peeled, crisp up nicely, and hold their shape better than russets. But either work well.
Recipe Source: pinchandswirl.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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