If anyone knows how to make potatoes somehow even more delicious, it would be the French! Potatoes Lyonnaise cooks the potatoes to golden brown crispiness in butter, so right from the get-go it’s decadent and rich. Then the potatoes dance with butter-sautéed onions and refreshing rosemary, upping its savory flavor for even more appeal. It’s simple, it’s elegant, it’s indulgent—it’s potatoes like you’ve never had them before. Potatoes Lyonnaise makes mashed potatoes pale in comparison, and you get to eat the rewards!
Ingredients
- 4 medium russet potatoes, peeled and thinly sliced
- 1 teaspoon salt, plus more to taste
- 6 tablespoons butter, divided
- 1 small onion, halved and thinly sliced
- 1 teaspoon fresh rosemary, minced
- 1/2 teaspoon pepper
Directions
Step 1 –In a large saucepan or dutch oven, combine the potatoes, salt, and enough cold water to cover the potatoes by 1 inch.
Step 2 –Bring the water to a boil, then reduce the heat to low.
Step 3 –Simmer the potatoes until they are slightly cooked but still al dente, about 3-4 minutes.
Step 4 –Drain the potatoes.
Step 5 –In a large skillet, melt 3 tablespoons of the butter over medium heat.
Step 6 –Add the onion and cook, stirring frequently, until golden brown, about 10-12 minutes.
Step 7 –Set the onion mixture aside.
Step 8 –Melt the remaining butter in the same skillet.
Step 9 –Add the potatoes and cook, stirring occasionally, until the potatoes are golden brown, about 8-10 minutes.
Step 10 –Add the cooked onions, rosemary, and pepper, tossing to combine.
Step 11 –Cook until heated through.
Step 12 –Taste for seasoning.
Step 13 –Serve.