Potatoes Lyonnaise is a buttery dish of pan-fried sliced potatoes cooked with caramelized onions. It’s origins are French, referring to the city of Lyon. When used as an adjective, lyonnaise means cooked with onions. Whatever it’s origins or meaning, Potatoes Lyonnaise is simple to prepare, and absolutely delicious!
I used the following ingredients: Yukon gold potatoes, onion, unsalted butter, salt, freshly ground black pepper, water, and fresh parsley for garnish.
Cooking the Onions:
As I often do, I turned to America’s Test Kitchen for inspiration for this incredible dish. I started by adding the onion and some salt to a 12-inch nonstick skillet with melted butter over medium high heat. I stirred the onions occasionally for about 3 minutes until they started to soften. Then, I covered the pan, and reduced the heat to medium. I stirred the onions occasionally for about 12 minutes until they were lightly browned and had started to caramelize. About half way through the cooking, I deglazed the pan with a bit of water. When the onions were done, I transferred them to a bowl, and covered them with aluminum foil to keep warm.
Cooking the Potatoes:
While the onions were cooking, I tossed the sliced potatoes in some melted butter in a large microwave-safe bowl. I microwaved the potatoes on high for about 3 minutes. Then, I gave the potatoes a stir, and microwaved them for 3 more minutes. The reason for doing this was to par-cook the potatoes.
Putting the Potatoes and Onions Together:
I melted the rest of the butter over medium-high heat in the same skillet that I had used for the onions, and added the potatoes. I cooked the potatoes without stirring for several minutes to allow them to begin to brown. Next, I carefully stirred the potatoes every several minutes to allow them to continue to brown. It took about 10 minutes for all of the potatoes to be nicely browned and tender. At this point, I sprinkled them with some salt and pepper, and added the onions.
I carefully stirred the potatoes and onions together, and allowed them to cook for several more minutes to ensure that they were fully heated. Finally, I sprinkled the Potatoes Lyonnaise with some minced fresh parsley.
I served the Potatoes Lyonnaise with stuffed chicken breasts with crème Dijon wine sauce, and steamed fresh Brussel sprouts. It was truly a restaurant quality meal. Yum!
- 3 Tablespoons unsalted butter divided
- 1 large onion (about 14 ounces), cut in half and sliced 1/4 inch thick (about 3 cups)
- 3/4 teaspoon Kosher salt
- 1 Tablespoons water
- 1 1/2 pounds Yukon Gold potatoes peeled and sliced into 1/4-inch rounds
- 1/4 teaspoon ground black pepper
- 1 Tablespoon minced fresh parsley leaves for garnish
- Heat 1 tablespoon butter in 12-inch heavy nonstick skillet over medium-high heat. When foaming subsides, add onion and 1/4 teaspoon salt; stir to coat. Cook, stirring occasionally, until onions begin to soften, about 3 minutes. Reduce heat to medium and cook, covered, stirring occasionally, until onions are light brown and soft, about 12 minutes longer, deglazing with water when pan gets dry, about halfway through cooking time. Transfer to bowl and cover. Do not wash skillet.
- While onions cook, microwave 1 tablespoon butter on high power in large microwave-safe bowl until melted, about 45 seconds. Add potatoes to bowl and toss to coat with melted butter. Microwave on high power until potatoes just start to turn tender, about 6 minutes, tossing halfway through cooking time. Toss potatoes again and set aside.
- Melt remaining tablespoon butter in now-empty skillet over medium-high heat. When foaming subsides, add potatoes and shake skillet to distribute evenly. Cook, without stirring, until browned on bottom, about 3 minutes. Using spatula, stir potatoes carefully and continue to cook, stirring every 2 to 3 minutes, until potatoes are well browned and tender, 8 to 10 minutes more. Sprinkle with remaining salt and pepper.
- Add onions back to skillet and stir to combine; cook until onions are heated through and flavors have melded, 1 to 2 minutes. Transfer to large plate, sprinkle with parsley, and serve.
- Yield: 4 servings.