📝 About This Recipe
Hailing from the culinary heart of Lyon, France, this elegant side dish transforms humble potatoes into a masterpiece of texture and flavor. Sliced potatoes are parboiled and then pan-seared until crisp and golden, tossed with buttery, slow-caramelized onions and finished with a bright flourish of fresh parsley. Naturally gluten-free and deeply satisfying, it is the ultimate expression of rustic French bistro cooking that balances sweet, savory, and crunch in every bite.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold potatoes (scrubbed and peeled)
- 1 tablespoon Kosher salt (for boiling water)
The Aromatics
- 2 large Yellow onions (halved and thinly sliced into half-moons)
- 4 tablespoons Unsalted butter (divided for onions and potatoes)
- 3 tablespoons Extra virgin olive oil (divided)
- 2 pieces Garlic cloves (minced)
Seasoning and Garnish
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1/2 teaspoon Fine sea salt (to taste)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
- 1 teaspoon Apple cider vinegar (optional, for a bright finish)
👨🍳 Instructions
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1
Place the peeled potatoes in a large pot and cover with cold water by at least two inches. Add the tablespoon of kosher salt.
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2
Bring the water to a boil, then reduce heat and simmer for 8-10 minutes. You want the potatoes 'al dente'—tender enough to pierce with a knife but still firm enough to hold their shape when sliced.
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3
Drain the potatoes and let them cool for about 10 minutes. Once cool enough to handle, slice them into 1/4-inch thick rounds.
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4
While potatoes cool, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) heavy-bottomed skillet over medium heat.
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5
Add the sliced onions to the skillet with a pinch of salt. Cook, stirring occasionally, for 12-15 minutes until they are soft, translucent, and a deep golden brown. Do not rush this caramelization process.
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6
Add the minced garlic to the onions and cook for just 1 minute until fragrant. Transfer the onion mixture to a small bowl and set aside.
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7
Wipe the skillet clean. Heat the remaining 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
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8
Arrange the potato slices in the skillet in a single layer (you may need to work in batches). Let them sear undisturbed for 4-5 minutes until the bottoms are deeply browned and crispy.
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9
Carefully flip the potatoes using a wide spatula. Add the remaining 2 tablespoons of butter to the pan, allowing it to foam and baste the potatoes.
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10
Cook the second side for another 4-5 minutes. If working in batches, return all potatoes to the pan once they are all crispy.
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11
Add the caramelized onions back into the skillet with the potatoes. Toss very gently to combine so the potatoes don't break apart.
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12
Season generously with sea salt and freshly cracked black pepper. If using, drizzle the teaspoon of apple cider vinegar over the top for a touch of acidity.
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13
Sprinkle the fresh parsley over the dish and toss one last time. Serve immediately while hot and crisp.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold or Red Bliss; starchy Russets tend to fall apart during the frying stage. Don't skip the parboiling step, as it ensures the interior is creamy while the exterior gets that signature crunch. For the best crust, use a cast-iron skillet or a heavy stainless steel pan which retains heat better than non-stick. Avoid overcrowding the pan; if the potatoes are piled on top of each other, they will steam instead of fry. If your onions are browning too fast, add a tablespoon of water to the pan to scrape up the fond and even out the cooking.
🍽️ Serving Suggestions
Serve alongside a classic Steak Frites or a pan-seared Filet Mignon for a French bistro experience. Pairs beautifully with Roasted Chicken with Herbs de Provence. Excellent as a base for a weekend brunch topped with two soft-poached eggs. Complement the richness with a crisp, dry white wine like a Sancerre or a Chablis. Serve with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the buttery potatoes.