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Author Notes: What can you say about a simple potato dish that goes with everything? That it’s the little black dress of side dishes—but wouldn’t that be a cliché? I think it’s best to say that it is a dish I would happily welcome at my table anytime. I can’t think of a meal that would not be improved if served alongside Lyonnaise potatoes. Frankly, as I am writing this, I realize I can’t serve dinner tonight without them. That’s how good they are. —Mimi Thorisson
- 2 pounds petite potatoes, peeled
- 11 tablespoons unsalted butter
- Fine sea salt and freshly ground black pepper
- 2 onions, thinly sliced
- A bunch of fresh parsley, leaves removed and finely chopped
- Preheat the oven to 350° F.
- Put the potatoes in a large pot, add enough salted cold water to cover, bring to a boil, and cook until parboiled, 10 to 15 minutes. Drain in a colander and rinse under cool running water. Let cool for a few minutes, then slice the potatoes into 1/8- inch (3- to 4-millimeter) thick slices.
- In a large sauté pan, melt 2 tablespoons of the butter. Add about one-quarter of the potatoes and fry, seasoning them with salt and pepper, until golden, about 6 minutes. Transfer to a plate. Continue frying the potatoes, adding more butter each time (you should use about 8 tablespoons in total), until all of them are cooked.
- Meanwhile, in another sauté pan, heat the remaining 2 tablespoons butter over medium heat. Cook the onions until golden, about 5 minutes.
- Return all of the potatoes to the pan, add the onions, and mix gently. Cook for 5 more minutes for the flavors to combine.
- Transfer the potatoes and onions to a large baking dish. Bake until gently sizzling, about 10 minutes. Sprinkle the parsley over the potatoes and serve.
- This recipe is a Community Pick!