Potatoes a la Lyonnaise (Pommes Lyonnaise)
Lyonnaise is a French term for 'in the manner of Lyons', a city in France. Potatoes Lyonnaise is a side dish made with thinly sliced potatoes and onions cooked in butter and garnished with a simple sprinkling of fresh parsley.
2 to 3 tablespoons clarified butter*
1 large white onion, thinly sliced
1 1/2 pounds russet potatoes, cooked, peeled and cut into 1/4-inch thick slices
Salt and freshly ground black pepper to taste
Chopped fresh parsley
- Heat clarified butter in a large, heavy iron or non-stick skillet. Add onions and sauté until lightly browned. Add the sliced potatoes and continue to sauté until potatoes are golden brown and have developed a light crust. Sprinkle with chopped parsley and serve immediately.
Makes 4 to 6 servings.
*Clarified butter (also called drawn butter) has a higher "smoke point" for frying because it does not contain milk solids that cause whole butter to burn easily, therefore it may be used at higher cooking temperatures. To make clarified butter, melt whole butter slowly and allow to stand a room temperature in a glass measure. Three layers will develop as it cools. Skim the top layer of foam off and discard. Then carefully remove the middle layer (clarified butter) and reserve. Discard the bottom layer (milk solids).