Lyonnaise Potatoes
This recipe for Lyonnaise Potatoes takes out the brunt work and makes the oven do it for you! Made with simple ingredients and perfect for serving for both weeknight and holiday dinners.
Servings: 8
Calories: 266kcal
Ingredients
- 4 large Russet potatoes
- 6 tablespoons unsalted butter
- 2 yellow onions cut in half and then into ¼" slices
- 4 garlic cloves, minced
- 2 teaspoon Kosher salt, separated
- 1 teaspoon black pepper, separated
- 2 tablespoons Italian parsley, minced
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F.
- Peel the potatoes and cut them in half lengthwise. Then, cut each potato half into slices about a ¼" thick.
- Place the potatoes in a large saucepan and add water to cover. Bring the water to a boil over high heat. As soon as a boil has been reached, boil for 5-6, until they are al dente. Drain well and set aside until ready to use.
- Add the butter to a large, oven-safe skillet (cast iron is best) over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring every so often until softened. Add the garlic and cook 1 minute more.
- Turn off the heat and transfer the onions and garlic to a bowl off to the side.
- Transfer half of the potatoes to the pan and sprinkle 1 teaspoon salt and ½ teaspoon black pepper over the top of them.
- Scatter the onions and garlic across the potatoes. Then, top with a layer of the remaining potatoes, another 1 teaspoon of salt and ½ teaspoon of pepper. Drizzle olive oil over the top and transfer to the oven.
- Bake for 40 minutes. Sprinkle with parsley, serve warm and enjoy.
Nutrition
Calories: 266kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 594mg | Potassium: 821mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 2mg