Lyon is a region well-known for its rich history in the culinary arts, so much so that Lyonnaise is a style of cuisine in-and-of-itself. Lyonnaise means “from Lyon,” (Lyon, France). This recipe is classic, delicious and is one of my favorites.
Equipment
- Cast iron skillet optional
Ingredients
- 2 lbs Yukon gold potatoes peeled and sliced into ½-inch slices
- 4 tbsp unsalted butter
- 1 large Walla Walla onion thinly sliced, pole to pole
- Kosher salt to taste
- freshly cracked black pepper to taste
- 1 tbsp fresh parsley
Instructions
- Melt butter in a cast iron pan (or non-stick skillet) over medium-high heat. Add potatoes and ½ teaspoon kosher salt. Cover and cook 15 minutes turning potatoes occasionally to promote even browning.Add onions to potatoes and sprinkle with another ½ teaspoon salt and ¼ tsp cracked black pepper. Cover and cook for 10 minutes, stirring occasionally for equal browning.Serve in a platter and sprinkle with 1 tablespoon fresh parsley.