potato

Lyonnaise potatoes

Par-cooked slices, onion, hot fat. French diner, not a gratin.

40 min · Next to a steak or a chop.

Ingredients

• Yukon Golds2 lb
• onions, sliced2
• butter4 tbsp
• kosher salt, parsleyto taste

Method

1. 1

   Boil potatoes until just tender. Cool enough to slice ¼-inch.

2. 2

   Onions in butter until they slump and take color, 10 minutes. Out.

3. 3

   More butter, potato slices, crisp. Onions back, parsley, salt. They should be fried, not stewed.