Pan Fried Potatoes and Onions - Lyonnaise Style

Lyonnaise Potatoes (sliced potatoes cooked with onions) are as beautiful as the name. Sticky, caramelized onions fried alongside golden crispy potatoes, and topped with buttery garlic and parsley.

I grew up eating this dish in the South, and it was often served at both breakfast and dinner meals. We didn't know the fancy French term at the time, but fried potatoes and onions are an easy, inexpensive, and amazingly good dish to go with cornbread and garden vegetables, meats, or served alone with a side salad.

The development of Yukon Gold potatoes has an interesting history. Bred in Canada by cross-breeding a South American yellow potato, and a North American white potato, the result is a potato that holds up well to any style of cooking - boiled, baked or fried.

"Yukons" are named after the Yukon River, and the gold country in northern Canada where the potato was created. Today, we have Yukon Gold Potatoes as a result.

Try and use Yukon Golds for this dish. They crisp well, and have a wonderfully sweet flavor.

Enjoy!

Ingredients:

1 1/2 lbs. Yukon gold potatoes, peeled and sliced to 3/8" to 1/2" thick slabs

2 medium yellow onions, sliced thinly

4 tbsp butter

salt and pepper

2 cloves garlic, minced

2 tbsp fresh chopped parsley

Instructions:

Melt butter in a large skillet on medium to medium high heat. Carefully add the potatoes in a single layer to the skillet. Salt and pepper the potatoes.

Brown the potatoes by turning and rotating their positioning in the skillet with a pair of tongs, until all the slabs are nicely browned. This will take 15 to 20 minutes depending on the heat of your stove.

Set your stove heat to low and add the sliced onions, salt them slightly, and stir into the potatoes. Cover the skillet and every 2 minutes, uncover and stir. After about 10 minutes the onions should be softened and starting to brown.

Stir in the minced garlic and cook for an additional 2 minutes. Serve hot garnished with chopped parsley.

Notes:

If you have too many potatoes for a single layer in your skillet, rotate the potatoes using tongs until all are browned.

This recipe is adapted from Cook's Country, and Emeril Lagasse.

Recipe and photo: joeshealthymeals.com