We first tried these delicious potatoes at Sly’s, our favorite restaurant in Carpinteria. They are time-consuming but make a showy addition to the rotation of our favorite potato dishes. And, much of the work can be done ahead of time. This recipe is for 2 people, but can easily be increased to serve as many as you like since it’s more of a method than a precise recipe.
Crispy, yummy goodness! |
Lyonnaise Potatoes
Cooled, cooked, peeled, and sliced |
Boil 2 Russet Potatoes (or other favorite, sturdy variety) until they can be pierced with a fork easily.
Drain water and allow to cool completely (this part can be done the day before).
Peel the potatoes and cut them into thin and even slices to make coins.
Cut an onion in half (from top to bottom), then slice it very thinly.
In a medium skillet, over medium-low heat, melt 2 Tablespoons Butter.
Add the Onion, stirring to coat with Butter.
The key to caramelizing onions is patience – it will take about 1/2 an hour.
Stir occasionally.
You don’t want them to color too quickly, just soften.
When the onions are done, set them aside.
Serve with your favorite steak! |
Cover the bottom of a cast iron skillet with Olive Oil (2 – 3 Tablespoons).
Heat skillet over medium-high heat, then place potatoes in the pan in a single layer and fry them in batches.
They should be crisp and golden and a little brown on the edges.
Once all of the potatoes are fried, add caramelized onions to the pan, stirring until they’re heated through.
Then return all the potatoes to the pan and stir them with the onions.
Season with Salt & Pepper, to taste.
We served these with Grilled New York Strip Steak and Salad.
Seen in a Santa Barbara storefront! |
Chris Scheuer says
Oh my goodness Susan, this would be a meal for me, fabulous!
Christina Conte says
I’ve never made or tasted Lyonnaise potatoes, but it does seem to be quite a bit of work (not that that’s ever stopped me!) 🙂 I love any kind of potatoes, so this is another on my “list!”
Cocoa and Lavender says
These sound amazing, Susan! And sometimes the really good things DO take a bit of work, but they are definitely worth it! ~ David
Paula @ Vintage Kitchen Notes says
Definitely worth the trouble Susan!
Laura (Tutti Dolci) says
These look so irresistible, especially with the caramelized onions!