Potatoes Lyonnaise

Onions and potato side dish, similar to home fries, from Cook’s Illustrated

Has Kim tried this? No

3 tbsp unsalted butter

1 large onion in 1/4 inch slices

2 tbsp water

1 1/2 lbs Yukon Gold potatoes, peeled and 1/4 inch slices

1 tbsp minced fresh parsley leaves

  1. Heat 1 tbsp butter in 12-inch heavy nonstick skillet over medium-high heat. Add onion and salt and stir to coat; cook, stirring occasionally, about 3 minutes. Reduce heat to medium and cook, cover, until onions are light brown and soft, about 12 minutes. Deglaze with water when pan gets dry, about halfway through. Transfer to bowl and cover; do not rinse skillet.
  2. While onions cook, microwave 1 tbsp butter on high until melted. Add potatoes to bowl and toss to coat. Microwave on high until potatoes start to turn tender (resist slightly when bent), about 6 minutes, tossing halfway through cooking time. Toss potatoes again and set aside.
  3. Melt remaining tbsp butter in skillet over medium-high heat. Add potatoes and shake skillet to distribute evenly. Cook, without stirring, about 3 minutes. Using spatula, stir potatoes careful and continue to cook, stirring every 2 to 3 minutes, until potatoes are well-browned and tender, 8 to 10 minutes more. Sprinkle with salt and pepper.
  4. Add onions back to skillet and stir to combine; cook until onions are heated through and flavors have melded, 1 to 2 minutes. Transfer to large plate and sprinkle with parsley.

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