Boil baby potatoes

These classic Lyonnaise potatoes are surprisingly easy to prepare, and they make a fabulous side dish to serve with breakfast, brunch, or dinner. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered boil baby potatoes estimate.

The key to perfect Lyonnaise potatoes lies in the parboiling of the spuds and in the thickness to which they’re cut. The standard of thickness lies along the lines of one-quarter to one-half of an inch, but it also depends on the cook’s preferences. Usually fried in butter, these potatoes can be made in oil if you need to adjust the recipe to dairy-free dietary needs. The resulting vegan version is also a filling main dish that is perfect with a side of vegetables. Peel the onion, cut in half lengthwise, and then cut into thin slices. Melt 4 tablespoons of the butter in a large skillet over medium-low heat.

When the foaming subsides, add the onion slices. Cook for about 6 to 8 minutes or until the onion has softened and browned, stirring frequently. Remove the onion to a plate and set aside. Place the potato slices in a deep, heavy saucepan and cover with water. Bring to a boil over high heat.

Reduce the heat to medium-low and continue boiling for about 2 minutes. Add the remaining 2 tablespoons of butter plus the olive oil into the same skillet the onion slices were cooked in. Place the skillet over medium to medium-high heat. Add the potatoes and cook for 12 to 15 minutes, or until the slices are browned, stirring and turning frequently. Add the onion back to the pan and heat completely.

Turn the potatoes out onto a warm serving platter. Sprinkle with salt and freshly ground black pepper and garnish with fresh chopped parsley. Heat the oven to 400 F. Follow Steps 1 through 6 of the stovetop method, using a large oven-safe skillet. Layer the cooked and drained potato slices and browned onion slices in the skillet, sprinkling the layers lightly with salt and freshly ground black pepper. Place the skillet in the preheated oven and bake for about 12 to 15 minutes, or until the potatoes are tender and golden brown. Transfer the potatoes—all in one piece, if possible—to a warm serving platter.