Lyonnaise Potatoes

 


INGREDIENTS 

  • 3 tablespoons oil or clarified butter
  • 5 medium to large size russet potatoes, thickly sliced
  • 2 small to medium size peeled and thickly sliced yellow onions
  • 2 finely minced cloves of garlic
  • 2-3 tablespoons white wine vinegar
  • 4 tablespoons unsalted butter, cut into pads
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

INSTRUCTIONS

  • Add the oil or clarified butter to a large frying pan over medium heat and then place in the onion slices and cook to brown, about 15-20 minutes. Move the onions with a spoon every 2 minutes.
    • Next, add in the potatoes and cook on medium-high heat for 10-12 minutes or until lightly browned. Stir occasionally.
    • Add in the garlic, stir and cook for a further 3 to 4 minutes or until the garlic is cooked.
    • Deglaze with the white wine and cook until it is completely absorbed, about 1 to 2 minutes.
    • Finish by stirring in butter the butter until melted and season with salt, and pepper, and then garnish with fresh chopped parsley.


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