Lyonnaise Potatoes

#49       Comment on this recipe.

Pre-Notes

This recipe can also be prepared in an electric skillet

Ingredients

1. 3 T unsalted butter, divided
2. 1 large onion, halved pole to pole and silced 1/4 inch thick (about 3 cups)
3. 3/4 t kosher salt, or 1/2 t table salt, divided
4. 2 T water
5. 1 1/2 lb medium Yukon Gold potatoes, peeled and sliced crosswise into 1/4 inch rounds
6. 1/4 t black pepper, ground
7. 1 T fresh parsley leaves, minced

Instructions

1. Heat 1 T butter in 12 inch heavy nonstick skillet over medium heat. When foaming subsides, add onion and 1/4 t salt and stir to coat; cook, stirring occasionally, until onions begin to soften, about 3 minutes.
2. Reduce heat to medium and cook, covered, stirring occasionally, until onions are light brown and soft, about 12 minutes longer, deglazing with 4 t water when pan gets dry, about halfway through cooking time.
3. Transfer to a bowl and cover. Do not wash skillet.
4. While onions cook, microwave 1 T butter on high power in large microwave-safe bowl until melted, about 45 seconds. Add potatoes to bowl and toss to coat with melted butter. Microwave on high power until potatoes just start to turn tender, about 6 minutes, tossing halfway through cooking time. Toss potatoes again and set aside.
5. Melt remaining tablespoon of butter in now empty skillet over medium-high heat. When foaming subsides, add potatoes and shake skillet to distribute evenly. Cook, without stirring, until browned on bottom, about 3 minutes. Using spatula, stir potatoes carefully and continue to cook, stirring every 2 to 3 minutes, until potatoes are well browned and tender when pierced with tip of paring knife, 8 to 10 minutes more.
6. Sprinkle with remaing salt and pepper.
7. Add onions back to skillet and stir to combine; cook until onions are heated through and flavors have melded, 1 to 2 minutes.
8. Transfer to large plate, sprinke with parsley, and serve.

Picture of Recipe