Potatoes Lyonnais

Name: Potatoes Lyonnais
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 large Yukon gold potatoes; Kosher salt and freshly ground black pepper; 4 tablespoons canola oil; 6 tablespoons unsalted butter; 2 large yellow onions, halved and thinly sliced; Pinch of sugar; 4 teaspoons white wine vinegar; 1/4 cup chopped fresh flat-leaf parsley; 2 sprigs fresh thyme, leaves removed, plus more for garnish

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Nutrition Info

Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings
Nutrition Info

Ingredients

4 large Yukon gold potatoes

Kosher salt and freshly ground black pepper

4 tablespoons canola oil

6 tablespoons unsalted butter

2 large yellow onions, halved and thinly sliced

Pinch of sugar

4 teaspoons white wine vinegar

1/4 cup chopped fresh flat-leaf parsley

2 sprigs fresh thyme, leaves removed, plus more for garnish

Directions

Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly.
While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter.
Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper.
Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme.
Serve hot, garnished with thyme sprigs.