Make our The Palm Restaurant Lyonnaise Potatoes Recipe at home. Everyone Loves Fried Potatoes. And this delicious Steakhouse Side Dish compliments Steak, Fish, Chicken and more – And even works as an Appetizer or Light Lunch all by itself.

Photo by Foodie Buddha

The Palm Restaurant Lyonnaise Potatoes

A The Palm Restaurant Copycat Recipe

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Print Pin Recipe

The Palm Restaurant Lyonnaise Potatoes Recipe

Make our The Palm Restaurant Lyonnaise Potatoes Recipe at home. Everyone Loves Fried Potatoes. And this delicious Steakhouse Side Dish compliments Steak, Fish, Chicken and more - And even works as an Appetizer or Light Lunch all by itself.

Prep Time30 minutes mins

Active Time30 minutes mins

Total Time1 hour hr

Course: Appetizer, Lunch, Side Dish

Cuisine: American, Steakhouse

Keyword: Potatoes, The Palm Restaurant

Yield: 6 Servings

Ingredients

• Kosher Salt to taste, for boiling potatoes
• 1 1/2 pounds Red Potatoes scrubbed
• 1 cup Peanut Oil or Vegetable Oil
• 1/4 cup Clarified Butter
• 2 medium Onions root ends trimmed, halved lengthwise, and thinly sliced lengthwise
• Fine Sea Salt and freshly ground Black Pepper to taste
• 1 tablespoon finely chopped Flat Leaf Parsley for garnish

Instructions

• Fill a large pot 3/4 full with water.
• Add a generous amount of Kosher salt, to taste.
• Place over medium high heat and bring to a boil.
• Add the potatoes. Boil until potatoes are tender when pierced with the tip of a knife, but not falling apart, about 10 minutes. Drain the potatoes.
• Allow to cool enough to handle. Then slice into 1/4-inch thick slices.
• Place a large saucepan over high heat. Add oil.
• When oil is hot and shimmering, Add sliced potatoes. Cook, turning once, until golden brown on both sides. Don't turn too often, or they will start to break up. Work in batches, if you need to.
• Remove browned potatoes with a slotted spoon. Set aside on paper towel-covered plates, to drain.
• Discard oil and return the pan to medium heat.
• Add clarified butter. When it is hot, add onions. Saute, stirring occasionally, until golden brown, about 12 minutes.
• Add reserved potatoes, 1/2 teaspoon salt and pepper, to taste. Cook for 3 or 4 minutes, turning occasionally, until potatoes are crusted on the outside but still retain their shape.
• Garnish with parsley and serve at once.

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Photo of “The Palm – Potatoes” is by Foodie Buddha and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/. Thank you, Foodie Buddha. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.