Lyonnaise Potatoes

By cindygwest

Traditionally, these pan-fried potatoes uses leftover potatoes, but the are really better from fresh. Use potatoes of similar size.

Ingredients

• 4 tablespoons unsalted butter
• 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
• Salt and pepper
• 1 onion, halved and sliced thin
• 1 tablespoon minced fresh parsley

Preparation

Step 1

1. Melt butter in 12-inch nonstick skillet over medium heat. Add potatoes and ¾ teaspoon salt and cook, covered, until just tender and golden brown, about 15 minutes, flipping potatoes occasionally to ensure even browning.

2. Reduce heat to medium-low. Add onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cover and continue to cook until onion is tender and golden brown, about 10 minutes longer, stirring occasionally. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with parsley. Serve.