POTATOES LYONNAIS
Steps:
- Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly.
- While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter.
- Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper.
- Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme.
- Serve hot, garnished with thyme sprigs.
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FST Foysal
[email protected]I've made this dish several times now and it's always a hit with my family and friends. The potatoes are crispy on the outside and fluffy on the inside, and the onions are caramelized to perfection. I highly recommend this recipe.
Habib Rehman
[email protected]This dish was delicious! The potatoes were crispy on the outside and fluffy on the inside, and the onions were caramelized to perfection. I will definitely be making this again.
IvyDawn Moore
[email protected]The potatoes were a bit undercooked for my liking, but the onions were perfect. I think I would cook the potatoes for a longer amount of time next time.
Nigst
[email protected]This dish was a bit too salty for my taste. I think I would use less salt next time.
Steven Frick
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The potatoes are crispy on the outside and fluffy on the inside, and the onions are caramelized to perfection. I highly recommend this recipe.
katusabe caroline
[email protected]I followed the recipe exactly and the dish turned out great. The potatoes were crispy on the outside and fluffy on the inside, and the onions were perfectly caramelized. I served it with a simple green salad and it was a hit with the whole family.
Achiri Macdonna
[email protected]This dish was absolutely delicious! The potatoes were perfectly cooked and the onions were caramelized to perfection. I will definitely be making this again.
Dewiz Wisdom
[email protected]The potatoes were a bit too crispy for my liking, but the onions were perfect. I think I would cook the potatoes for a shorter amount of time next time.
Kristine Stoeklen
[email protected]This recipe was a bit too oily for my taste. I think I would try it again with less butter or oil.
Joe Ellison
[email protected]I've made this dish a few times now and it always turns out great. The key is to use high-quality ingredients and to not overcrowd the pan. I also like to add a little bit of garlic and thyme to the potatoes for extra flavor.
Kevin Boggs
[email protected]This is a great recipe for a quick and easy weeknight meal. The potatoes were crispy on the outside and fluffy on the inside, and the onions were perfectly caramelized. I served it with a simple green salad and it was a hit with the whole family.