Pan-Fried Potatoes in Butter with Onions (French Pommes Lyonnaise)

The classic dish of Lyonnaise potatoes is named after the city of Lyon, in France. This French dish requires lightly boiling sliced potatoes before sautéing in butter with lightly caramelized onions. The potatoes are finished with fresh chopped parsley. Alternatively, the potatoes can be baked in the oven. Slice the potatoes into rounds nearly ½" in thickness so they will not fall apart easily as you sauté and turn them. For cooking, a nonstick or seasoned cast iron skillet are good choices.

1 large sweet onion
6 Tbsp. butter, divided
2 lbs russet potatoes or similar baking potatoes
1 Tbsp. extra-virgin olive oil
kosher or sea salt
black pepper, freshly ground

Garnish:
fresh parsley, minced

Note: there are two great methods you can use to create this delicious dish: using the stovetop or the oven.

Both Methods:
Peel the onion, cut it in half lengthwise, and then cut it into thin slices.

Melt 4 Tbsp. of butter in a large skillet over medium-low heat. When the foaming subsides, add the onion slices. Cook for about 6-8 minutes, or until the onion has softened and browned, stirring frequently. Remove the onion to a plate and set aside.

Meanwhile, peel the potatoes and slice them into rounds between ¼" and ½" in thickness (about 3/8").

Stovetop Method:
Put the potato slices in a deep, heavy saucepan and cover with water. Bring to a boil over high heat; reduce the heat to medium-low and continue boiling for about 2 minutes.

Drain and set aside.

Put the remaining 2 Tbsp. of butter and 1 Tbsp. of olive oil in the same skillet the onions were cooked in and place over medium to medium-high heat. Add the potatoes to the hot fat and cook for 12-15 minutes, or until the slices are browned, stirring and turning frequently. Try to keep the potato slices intact while turning and stirring.

Add the onions back to the pan and heat through.

Turn the potatoes out onto a warm serving platter.

Sprinkle with salt and freshly ground black pepper and garnish with chopped fresh parsley.

Oven Method:
Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Put the potato slices in a large oven-safe skillet and cover with water.Bring to a boil over high heat; reduce the heat to medium-low and continue boiling for about 2 minutes. Drain and set aside.

Layer the cooked and drained potato slices and browned onions in the skillet, sprinkling the layers lightly with salt and freshly ground black pepper.

Place the skillet in the preheated oven and bake for about 12-15 minutes, or until the potatoes are tender and golden brown.

Transfer the potatoes (all in one piece, if possible) from the skillet to a warm serving platter.

Sprinkle the potatoes with salt, pepper, and fresh chopped parsley.

Makes 6 servings.

Variations: Add 1 tsp. of minced garlic to the skillet with the onions about 1 minute before they are finished cooking; remove to a plate with the onions and continue following the recipe above for stovetop or oven method.