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Potatoes Lyonnaise

Posted on December 19, 2011.



12 small white potatoes, peeled and sliced thin
2 tablespoons Italian parsley, minced
1 yellow onion, sliced thin
1/2 cup chicken stock
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt & pepper


In a pre-heated pan on medium to high heat, add 1 tablespoon butter plus 1 tablespoon olive oil, then saute onions until caramelized (about 4-5 minutes). Place onions in a bowl.

In the same pan, add ? tablespoon of butter & oil and brown potatoes in separate batches. Add butter as necessary. Place in bowl with onions and stir together.

Return potatoes and onions to pan and add stock. Cover and boil for 2 minutes.

Uncover and cook until stock is reduced.

Remove from heat and stir in parsley, salt & pepper.


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Posted By: Chief Foodie Officer