Lyonnaise potatoes

Lyonnaise potatoes are a classic, flavorful side dish originating from Lyon, France. This dish combines tender, pan-fried potatoes with caramelized onions and a hint of garlic, all brought together with fresh parsley for a delightful and savory taste experience.

Ingredients:

Instructions:

Tips:

- For the best results, choose starchy potatoes like Russet potatoes; they crisp up better and hold their shape.

- Thinly slicing the potatoes ensures they cook evenly and crisp up nicely.

- Soak sliced potatoes in cold water for about 30 minutes to remove excess starch. This helps achieve a crispier texture.

- Pat the potatoes dry thoroughly with a kitchen towel before cooking to avoid splattering and to get a better crispy texture.

- Cook the onions separately first until caramelized. This extracts their natural sweetness and ensures they don’t overcook when mixed with the potatoes.

- Use a combination of butter and olive oil: butter for flavor and olive oil to prevent the butter from burning.

- Ensure the garlic is added towards the end of cooking to prevent it from burning and becoming bitter.

- Use a non-stick skillet or a well-seasoned cast iron skillet for the best results.

Lyonnaise potatoes are an elegant yet simple dish that brings a touch of French culinary tradition to your table. With careful preparation and attention to texture, you can create a savory side that pairs beautifully with a variety of main courses. Enjoy the combination of crispy potatoes, sweet onions, and fragrant garlic, all enhanced by fresh parsley.