Pommes de terre Lyonnaises

Lyon is a city in south central France.


  1 lb. Yukon Gold potatoes
  1 large onion


1. Place 1 tbsp butter in a non-stick skillet followed by a large, sliced onion. Sprinkle with a bit of Kosher salt. Caramelize over medium-high heat 3 minutes.

2. Add 2 tbsp water, cover, drop heat to medium for 12 minutes to finish softening and caramelizing.

3. Meanwhile, cut Yukon Golds to ¼" slices and microwave in bowl tossed with 1 tbsp melted butter on high power 3-6 minutes. Check them to ensure they are beginning to become opaque (less translucent), but they must not become so cooked as to be easily broken or mushed.

4. Add 1 tbsp butter to non-stick skillet plus the potatoes. Toss every 2 minutes until well brown all over. Add in onions and toss over heat for 2 minutes. Garnish with fresh parsley and serve.