Potatoes À La Lyonnaise

1. 1

   Put the potatoes in a large pot, add enough salted cold water to cover, bring to a boil, and cook until parboiled, 10 to 15 minutes. Drain in a colander and rinse under cool running water. Let cool for a few minutes, then slice the potatoes into 1/8-inch/3- to 4-mm-thick slices.

2. 2

   In a large saute pan, melt 2 tablespoons of the butter. Add about one-quarter of the potatoes and fry, seasoning them with salt and pepper, until golden, about 6 minutes. Transfer to a plate. Continue frying the potatoes, adding more butter each time (you should use about 8 tablespoons/120 g in total), until all of them are cooked.

3. 3

   Meanwhile, in another saute pan, heat the remaining 2 tablespoons/30 g butter over medium heat. Cook the onions until golden, about 5 minutes.

4. 4

   Return all of the potatoes to the pan, add the onions, and mix gently. Cook for 5 more minutes for the flavors to combine.

5. 5

   Transfer the potatoes and onions to a large baking dish. Bake until gently sizzling, about 10 minutes.

6. 6

   Sprinkle the parsley over the potatoes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.