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Lyonnaise potatoes

Lyonnaise potatoes

This is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. You can use canola oil instead, if you want to keep them pareve.


3 Yukon gold potatoes, scrubbed and thickly sliced

1 cup chopped onion, 1 medium

6 tablespoons butter

1 teaspoon salt

1/8 teaspoon pepper

chopped fresh parsley

Cook potatoes in a large pot of lightly salted water until just tender enough to pierce with a knife. Drain and cool slightly.

In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley. Serves 6.

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