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Potatoes Lyonnaise

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 onion, Large thinly sliced
2 pounds potatoes, very thinly sliced
1/2 cup chicken stock
salt
fresh ground black pepper
2 tablespoons fresh parsley

Melt 1/2 tablespoon butter with 1/2 tablespoon of olive oil in
non-stick frying pan. Add onion slices and saute until caramelized.

Transfer to a serving bowl. Add 1/2 tablespoon of butter and olive oil again to the same pan over medium-high heat. Add half of the potatoes and cook browning on both sides. Add more butter if drying too much. Transfer to the bowl with onions. Add remaining butter and olive oil and brown remaining potatoes on both sides in same manner. Return the mixture to the frying pan and add the stock. Raise the heat to high. Cover and cook for 2 minutes. Uncover and cook until stock evaporates. Season to taste and mix with parsley as garnish. Serve immediately.

 

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