Potatoes Lyonnaise

Name: Potatoes Lyonnaise
Yield: Serves 3 to 4 as a side dish
Cuisine: Europe, French
Ingredients: 3 tablespoons, unsalted butter; 1 , large onion (about 14 ounces), halved pole to pole and sliced 1/4 inch thick (about 3 cups); 3/4 teaspoon, kosher salt (or 1/2 teaspoon table salt); 2 tablespoons, water; 1 1/2 pounds, medium Yukon Gold potatoes, peeled and sliced crosswise into 1/4-inch rounds; 1/4 teaspoon, ground black pepper; 1 tablespoon, minced fresh parsley leaves

9 comments

Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

Buttery, earthy, and sweet, this French bistro take on skillet potatoes and onions usually requires tons of time—and butter. Could we get away with using less?

SERVES3 to 4 as a side dish

TIME45 minutes

has video

WHY THIS RECIPE WORKS

The first step in perfecting our potatoes Lyonnaise recipe was zeroing in on the right potato. Yukon Golds beat out crumbly, high-starch russets and rubbery, low-starch Red Bliss. We parcooked the potatoes in the microwave so that once they...

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