Lyonnaise potatoes
19
Nov
Nov
This is a French dish of sliced pan-fried potatoes and thinly sliced onions, sauted in butter with parsley. You can use canola oil instead, if you want to keep them pareve.
3 Yukon gold potatoes, scurbbed and thickly sliced
1 cup chopped medium onion
6 tbsp butter
1 tsp salt
⅛ tsp black pepper
chopped fresh parsley
1
Cook potatoes in a large pot of lightly salted water until just tender enough to pierce with a knife. Drain and cool slightly.
2
In a large heavy skillet, heat butter over low heat; add onions and saute 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.
CategoryRecipes, Vegetables And Side Dishes
Ingredients
3 Yukon gold potatoes, scurbbed and thickly sliced
1 cup chopped medium onion
6 tbsp butter
1 tsp salt
⅛ tsp black pepper
chopped fresh parsley