Potatoes Lyonnaise

1. 1

   Put the potatoes in a large pot and cover by 2 inches with cold water.

2. 2

   Add 1 tablespoon of kosher salt and bring to a boil over high heat.

3. 3

   Cook until a knife inserted into the center meets some resistance, 15 minutes.

4. 4

   Drain and let cool slightly.

5. 5

   While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat.

6. 6

   Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper.

7. 7

   Cook, stirring occasionally, until the onions are soft and caramelized.

8. 8

   Remove to a platter.

9. 9

   Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices.

10. 10

    Sprinkle both sides of the potato slices with salt and pepper.

11. 11

    Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat.

12. 12

    Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes.

13. 13

    Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar.

14. 14

    Finish with the parsley and thyme.

15. 15

    Serve hot, garnished with thyme sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.