Lyonnaise Potatoes

Preparation

1. Step 1

   Line a large rimmed baking sheet with a layer of paper towels or a kitchen towel. Bring 2 lb. Yukon Gold potatoes (about 6 small), peeled, sliced into ¼"-thick rounds, 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt, 3 Tbsp. distilled white vinegar, and 8 cups cold water to a boil in a medium Dutch oven or other heavy pot. Immediately reduce heat to medium and simmer until potatoes are fork-tender, 7–9 minutes. Drain, transfer to prepared baking sheet, and pat dry.

   Step 2

   Meanwhile, heat 2 Tbsp. unsalted butter in a large high-sided skillet over medium-high until sizzling. Add 2 medium onions, thinly sliced, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often to prevent burning and adding 2 garlic cloves, finely grated, 1 minute before onions are finished, until softened, golden brown all over, and dark and frizzled in spots, 8–12 minutes. Using a slotted spoon, transfer to a plate and wipe out pan (wash if very burnt or browned).

   Step 3

   Heat 2 Tbsp. extra-virgin olive oil and remaining 3 Tbsp. unsalted butter in pan over medium-high until butter is melted. Add half of the potatoes and cook, undistributed, until browned underneath, about 4 minutes. Turn over and cook until other side is browned, about 4 minutes. Using slotted spoon, transfer potatoes to plate with onions. Repeat with remaining potatoes in oil left in pan; do not transfer to plate. (It’s okay if the butter starts to brown.)

   Step 4

   Return potatoes and onions on plate to pan and add 2 Tbsp. finely chopped parsley, ½ tsp. freshly ground pepper, and remaining 1 Tbsp. distilled white vinegar, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, tossing, just until heated through, about 2 minutes. Remove from heat and top with remaining 1 Tbsp. finely chopped parsley. Taste potatoes and season with more salt and pepper if needed.

   • Play/Pause Button
   • Play/Pause Button