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Lyonnaise Potatoes

Crispy, golden potatoes sautéed with caramelized onions and parsley, finished with a splash of vinegar.

From Epicurious by Jesse Szewczyk

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Illustration of Lyonnaise Potatoes
Illustration

Ingredients

  • Yukon Gold potatoes, sliced into 1/4‑inch thick rounds
  • water
  • salt, heavily salted water
  • white vinegar, splash for boiling water and finishing
  • onions
  • unsalted butter
  • olive oil
  • parsley, chopped, for garnish

Steps

1Slice and boil potatoes

  1. Slice the Yukon Gold potatoes into 1/4‑inch thick rounds.
  2. Add water to a pot.
  3. Add salt to the water.
  4. Add a splash of white vinegar to the water.
  5. Add the sliced potatoes to the pot.
  6. Bring to a boil and cook until just tender.

2Caramelize onions

  1. Slice the onions.
  2. Heat butter in a skillet over medium heat.
  3. Add olive oil to the skillet.
  4. Add the sliced onions to the skillet.
  5. Cook, stirring occasionally, until the onions are caramelized, golden brown, and sweet.

3Fry potatoes and finish

  1. Drain the boiled potatoes and pat dry.
  2. Add the potatoes to the skillet with the onions.
  3. Fry, stirring occasionally, until the potatoes are crisp and golden brown.
  4. Add a splash of white vinegar.
  5. Sprinkle chopped parsley over the potatoes.