Recipe for Easy Lyonnaise Potatoes with caramelised onion. A delicious addition to your main meal…
750g New Potatoes, about 4 medium potatoes), sliced into 1/2-cm-thick rounds
4 tablespoons unsalted butter, (2 tbsp. goes for Onions)
2 tablespoon Oil
2 sweet onion (200g), such as Vidalia, sliced into 1/2-cm-thick rounds
1/4 teaspoon freshly ground black pepper
Kosher Salt to taste, about 1 teaspoon + for boiling potatoes
1/4 cup roughly chopped fresh parsley leaves + for garnish
Place the sliced potatoes and a good pinch of the salt in a saucepan and add cold water a bit above the potatoes.
Bring to a boil over high heat then boil potatoes for 10 to 12 minutes or until tender.
Drain the potatoes and add cold water over it to stop cooking, drain again and set aside to cool down. I do not peel them as they are waxy new potatoes, but at this point you may peel them if you wish to do so.
Melt 2 tablespoons of the butter with 1 tablespoon of oil in a larger nonstick frying pan over medium heat.
Add the onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 10 minutes. Transfer the onions to a small bowl and set aside. We are looking for a lighter caramelization, not an onion jam.
Melt the remaining 2 tablespoons of butter with a drizzle of oil in the same frying pan over medium-high heat. Add the potatoes and season with a dash of pepper and salt, to taste. If there are too many slices of potatoes to cover the bottom of your pan, you may cook potatoes in batches then combine them together at the end with onions, or you may use more skillets to shorten the time of cooking.
So as soon as you place potato slices in the pan, in one layer, turn them on the other side to coat with the butter and oil and spread into an even layer. For each batch add a pinch of salt and pepper to season the potatoes.
Cook undisturbed, until the bottoms are lightly browned, 2 minutes then turn around to cook the other side. Keep turning until you get a nice golden color.
Now put everything together in one skillet, returning the onions too, stir to combine. Cook for a minute or two with 1/4 cup of parsley. You may garnish with the chopped parsley before serving.
I like using larger waxy new yellow potatoes, but if you are using regular russet potatoes peel them after boiling and then slice to 1/2 cm slices. That way they will still stay in one piece. There are no right or wrong ways. This is my way of doing it so I do not peel mine when I use these types of potatoes.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.