Lyonnaise Potatoes

• 2 pounds baby potatoes, halved
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Steps

1. 1 In a large skillet, heat the butter and olive oil over medium heat.
2. 2 Add the potatoes, season with salt and pepper, and cook until golden and crispy, about 20 minutes, stirring occasionally.
3. 3 Push the potatoes to the side of the skillet and add the onions to the empty space.
4. 4 Cook the onions until caramelized, about 10 minutes, stirring occasionally.
5. 5 Once the potatoes are crispy and the onions are caramelized, combine everything in the skillet and cook for another 2 minutes.
6. 6 Garnish with parsley before serving.

Equipment

• Large skillet

Variations

• Add a splash of white wine to the skillet for extra flavor.
• Sprinkle with grated Gruyère cheese for a cheesy twist.

Substitutions

• Substitute olive oil with avocado oil if preferred.
• Use shallots instead of onions for a milder flavor.

Pairings

• Pairs well with roasted meats, grilled sausages, or a simple green salad.

Nutrition

Tips

• For extra crispiness, parboil the potatoes for 5 minutes before cooking in the skillet.
• Use a mix of butter and oil to achieve both flavor and a higher smoke point.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.

Freezing: Not recommended for freezing due to texture changes in the potatoes and onions.

Serving Suggestions

• Serve alongside a hearty steak or as a standalone vegetarian side dish.

FAQ