RECIPE MAGIC!

LYONNAISE POTATOES

These pan-fried potatoes hail from the culinary capital of France, Lyon. They are a heavenly marriage of crispy-edged spuds and sweet, lightly caramelized onions kissed by buttery extra virgin olive oil. They'll make you wonder why all potatoes aren't prepared this way! YUM! 

INGREDIENTS:

  • 4-5 medium Yukon Gold potatoes, peeled and sliced ¼ inch thick
  • 2 medium onions, peeled, trimmed and thinly sliced
  • 4 tbsp Butter EVOO
  • 2 tbsp fresh EVOO
  • Salt and black pepper to taste

DIRECTIONS:

Par-boil potato slices in salted water for 4-5 minutes until slightly tender but not fully cooked. Drain and let dry. In a large non-stick skillet, heat 1 tablespoon each of Butter EVOO and EVOO on medium heat. Add sliced onions and cook until golden brown (about 15-20 minutes), stirring occasionally. Remove from pan and set aside. In the same skillet, add remaining butter and olive oil over medium-high heat. When oils are shimmering, add potato slices in a single layer (work in batches if needed). Cook potatoes until golden brown and crispy on both sides, about 4-5 minutes per side. Return all potatoes and caramelized onions to the pan and mix gently with potatoes. Season with salt and black pepper to taste.