Lyonnaise Potatoes

Tempo

45 min

Picante

Dificuldade

Médio

Rende

4porções

Ingredientes

900 g

russet potatoes (batatas asterix or *batata inglesa* in BR), peeled, sliced 6 mm rounds

3 tbsp

butter (manteiga)

3 tbsp

neutral vegetable oil (canola or sunflower)

small onions, thinly sliced (cebola pera, em fatias finas)

¼ cup

parsley, chopped (salsinha)

Kosher salt + black pepper

Modo de preparo

01**Parboil.** Cover potatoes with 5 cm cold water in a pot. Bring to a boil; simmer **4 min** until just crisp-tender (knife-tip resistance). Drain *completely* — pat dry on a tea towel.
02**First sauté.** Heat 1 tbsp butter + 1 tbsp oil in a large non-stick skillet (or *frigideira de ferro*) over medium-high until shimmering. Add half the potatoes + half the onions in a single layer. Cook **5 min**, undisturbed at first, then flipping pieces — onions should go golden, potatoes should crisp on edges.
03**Add the rest.** Add remaining butter, oil, potatoes, and onions. Cook **15 min more**, stirring/turning every 3-4 min. Don't crowd — the goal is browning, not steaming.
04**Finish.** Off heat, stir in parsley. Season generously with salt and pepper.
05**Serve immediately.** Goes flabby fast.

Lyonnaise Potatoes

The French side dish. Parboiled potato rounds, slow-fried in butter and oil with onions until crisp + golden + nearly caramelised. Great with steak, chicken, or a Sunday roast.

Heat: 0/5.

Notes

Why parboil first? The slice is too thick to fry-only. Boiling does the inside; the pan does the outside.
Dry the potatoes! Wet potato slices steam in the pan instead of crisping.
Pan size matters. 30 cm minimum. If you crowd, swap to two pans or do in batches.
Onion variety: cebola pera (yellow/Spanish onion) is correct. Red onion works but bleeds colour.
No butter substitute — it's half the flavour. Cut to 2 tbsp + 4 tbsp oil if cutting fat, but accept the trade-off.