Lyonnaise Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds russet potatoes
• 2 tablespoons olive oil
• 4 onions, thinly sliced
• 2 tablespoons chopped garlic
• 1/2 cup butter
• salt to taste
• ground white pepper, to taste
• 1 tablespoon finely minced fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the whole potatoes in a pot, cover with water, and bring to a boil. Cook about 8 minutes until just tender, then drain and cool. Peel if desired and slice into rounds about 1/4 inch [6 mm] thick.

2. Heat the olive oil and some of the butter in a large skillet over medium-high heat until the butter melts.

3. Add the sliced onions and cook about 8 minutes, stirring occasionally, until soft and golden. Stir in the garlic and cook 1 minute more.

4. Move the onions and garlic to a bowl. Add the remaining butter to the skillet and let it melt.

5. Arrange the potato slices in an even layer in the skillet and season with salt and ground white pepper.

6. Cook the potatoes undisturbed about 5 minutes until the bottom is golden, then flip and cook about 5 minutes more.

7. Return the onion and garlic mixture to the skillet and toss gently with the potatoes. Cook about 2 minutes until heated through.

8. Taste and adjust the salt and pepper. Sprinkle with the minced parsley and serve hot.