Lyonnaise Potatoes
A French bistro classic from Lyon: thin rounds of Yukon Gold parboiled briefly, then pan-fried in butter and olive oil until golden and crisp-edged, and tossed with slow-caramelized sweet onions, a little garlic and a shower of fresh parsley. Simple, savory and perfect next to steak, roast chicken or eggs.
At a glance
Ingredients and method are in the app
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