StovetopAmerican
Lyonnaise potatoes
Par-cooked slices, onion, hot fat. French diner, not a gratin.
Made it?
40 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- Yukon Golds2 lb
- onions, sliced2
- butter4 tbsp
- kosher salt, parsleyto taste
Method
- 1
Boil potatoes until just tender. Cool enough to slice ¼-inch.
- 2
Onions in butter until they slump and take color, 10 minutes. Out.
- 3
More butter, potato slices, crisp. Onions back, parsley, salt. They should be fried, not stewed.
On the plate
With this, try
- With this dish, try making smashed potatoes.
Boil while the roast runs. Smash and crisp when it rests. Small potatoes, salted water, smash flat, oil, 450°F or a screaming skillet.
45 min
- With this dish, try making home fries.
While eggs happen, or next to sausage and chops. Par-cook cubes, then crisp in fat with onion. Do not steam them in a crowded pan.
30 min
- With this dish, try making skillet zucchini and onion.
While chops rest, or next to sausage. Hot skillet, onion first, zucchini coins, thyme and a little rosemary at the end.
18 min