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.
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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