The Foodist: Potatoes Lyonnaise

Potatoes Lyonnaise

Not gonna lie, this is one of my all-time favorite Rick meals at Mezzacello, The Foodist: Lyonnaise Potatoes. It is similar to his fantastic potator galette, but hot, crispy, smooth and loaded with flavor. He cooks it in a cast iron pan to really get that crispy maillard reactionand then finishes it in the oven that I replaced after I destroyed his old oven.

This is equally good reheated, although it can get greasy. Serve it for a brunch with a poached duck egg or as an appetizer with fresh goat cheese and a toothpick. This will be a crowd pleaser, fresh herbs are best, but dried will work.

INGREDIENTS

• 4 tablespoons unsalted butter

• 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick

• Salt and pepper

• 1 onion, halved and sliced thin

• 1 tablespoon minced fresh parsley

DIRECTIONS

1. Select potatoes that are similar in size for the best presentation.

2. Melt butter in 12-inch nonstick skillet over medium heat.

3. Add potatoes and ¾ teaspoon salt and cook, covered, until just tender and golden brown, about 15 minutes, flipping potatoes occasionally to ensure even browning.

4. Reduce heat to medium-low.

5. Add onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cover and continue to cook until onion is tender and golden brown, about 10 minutes longer, stirring occasionally.

6. Season with salt and pepper to taste.

7. Transfer to serving platter and sprinkle with parsley.

8. Serve.