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?
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...