Potatoes Lyonnaise

 

Ingredients

• 1 teaspoon salt
• 4 medium russet potatoes (about 1-1/2 pounds), peeled and thinly sliced
• 6 tablespoons butter, divided
• 1 small onion, halved and thinly sliced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon pepper

Directions

1. In a large saucepan or Dutch oven, bring 2-1/2 quarts water and salt to a boil. Add potatoes. Reduce heat; simmer, uncovered, until potatoes are slightly cooked but still al dente, about 3 minutes. Drain.
2. Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In the same skillet, melt the remaining 3 tablespoons of butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onion, rosemary, and pepper; toss to combine. Cook until heated through.

Potatoes Lyonnaise Tips

Can you use other kinds of potatoes to make Potatoes and Lyonnaise?

You can use any type of potato, but typically, the starchier the potato, the better. The starches ensure the sauce clings to the potatoes smoothly. We recommend russet or Yukon Gold potatoes for this recipe over red potatoes, which are a bit waxier. 

How thick should each potato slice be in Potatoes Lyonnaise?

The potatoes should be no thicker or thinner than 1/4 inch.

What can you serve with Potatoes and Lyonnaise?

This potato Lyonnaise recipe is a wonderful accompaniment to Bourbon Baked Ham or pork tenderloin.

Nutrition Facts

2/3 cup: 190 calories, 12g fat (7g saturated fat), 31mg cholesterol, 134mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein.