Potatoes Lyonnaise

Ingredients

3 tablespoons unsalted butter
1 large onion, halved and sliced 1⁄4 inch thick
1⁄2 teaspoon salt
2 tablespoons water
1-1⁄2 pounds Yukon Gold potatoes, peeled and sliced crosswise into 1⁄4-inch-thick rounds
1⁄4 teaspoon pepper
1 tablespoon minced fresh parsley

Instructions

Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat, add onion and 1⁄4 teaspoon salt, and stir to coat. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Reduce heat to medium and cook, covered, stirring occasionally, until onion is 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 onion cooks, microwave 1 tablespoon butter in large bowl until melted, about 20 seconds. Add potatoes and toss to coat with melted butter. Microwave until potatoes just start to turn tender (potatoes will offer some resistance when poked with paring knife), about 6 minutes, tossing halfway through cooking. Toss potatoes again and set aside.
Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. 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 when poked with paring knife, 8 to 10 minutes more. Sprinkle with remaining 1⁄4 teaspoon salt and pepper.
Return onion to skillet and stir to combine. Cook until onion is heated through and flavors have melded, 1 to 2 minutes. Transfer to large plate, sprinkle with parsley, and serve.

Potatoes Lyonnaise

Ingredients

Instructions

Tags

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