Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)

Prep time: 15 mins | Cook time: 30 mins | Serves: 4

Ingredients:

• 800g waxy potatoes (e.g., Dutch Cream or Kipfler)

• 2 large brown onions, thinly sliced

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 2 tbsp chopped fresh parsley

• Salt and freshly ground black pepper

Method:

1. Boil the potatoes:
   Peel and slice potatoes into ½ cm rounds. Parboil in salted water for 6–8 minutes until just tender. Drain and set aside to dry.

2. Caramelise the onions:
   In a large frying pan over medium-low heat, melt 1 tbsp of butter with the oil. Add onions and cook slowly for 12–15 minutes until golden and soft. Remove and set aside.

3. Brown the potatoes:
   Add remaining butter to the pan. Fry potato slices in batches over medium heat until golden on both sides (about 3–4 minutes per side). Don’t overcrowd the pan.

4. Combine:
   Return onions to the pan, gently mix with the potatoes, and warm through. Season well with salt and pepper.

5. Finish with parsley:
   Sprinkle freshly chopped parsley before serving.