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Lyonnaise Potatoes

Source of Recipe

From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris


Recipe Introduction

"The classic potato side dish in New Orleans-style steak houses, this is a simple combination of potatoes and onions."

List of Ingredients

◦  3 pounds white potatoes, peeled
◦  1 stick (8 Tbsp) butter
◦  1 large yellow onion, coarsely chopped
◦  1 green onion, finely chopped
◦  Salt and freshly ground black pepper to taste


Recipe

Boil the potatoes for about 10 minutes, or until a kitchen fork jabbed into the biggest potato slips out when you lift the potato out of the water. Rinse the potatoes in cool water to stop further cooking. Slice the potatoes first from end to end, then into half-disks about ½-inch thick.

Melt 4 tablespoons of the butter in a large skillet over medium-high heat until it bubbles. Add the yellow onion and sauté until it just begins to brown at the edges. Add the potatoes, green onion, and the remaining 4 tablespoons of butter to the pan and cook, without stirring, until the potatoes have browned on the bottom.

Turn the potatoes over and brown the other side. Season to taste with salt and pepper.


Serves 6