Wednesday, May 20, 2009

Lyonnaise Potatoes

I made these potatoes the other night, for dinner. I had seen the recipe on the review thread at Cooking for your Family. I love skillet potatoes and onion, so I decided to try them. Of course it was chaos in here, as usual, so things got forgotten and the potatoes boiled a bit too long. Regardless, I kept on truckin, LOL. For some reason I had forgotten that onions take forever to caramelize, so there was a time period where the potatoes were drained, but the onion wasn't even close to being golden brown. Anyway, several minutes later, the onions were ready, so I threw the potatoes in there and tossed them with the buttery onion. Most of them mashed up, but the bottom ones got all golden and crispy. All in all, they turned out well and delicious. They reminded me of the special home fries Hubby use to make for me, at the restaurant where we met. Hubby loved them, Mr.B is on a dinner strike and Queenie did not enjoy the onion flavor of the potatoes, LOL. I'll be making these again, even if it is for me and Hubby.


Lyonnaise Potatoes
Amy – adapted from About.com

1 cup chopped onion
6 tablespoons butter
3 cups cooked sliced potatoes
1 teaspoon salt
1/8 teaspoon pepper
chopped fresh parsley

In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley.
Lyonnaise potatoes serves 6.

Amy’s Notes: Slice the potatoes and then boil them about 8 minutes. This needs a lot of salt and pepper. Toward the end, turn the heat up high to brown the potatoes. I also think you could cut the butter down on this, 6 tbsp made this very buttery.

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