Recipe Background
Potatoes Lyonnaise: Elevate your potatoes with caramelized onions and rosemary.
The first time I made Potatoes Lyonnaise was the morning after one of those feverish conversations about dreams and futures with my college roommate, Dan. We had just moved into a cramped city apartment, and the kitchen was hilariously tiny, a testament to student budgeting. Dan, ever the philosopher, declared we needed a hearty meal to ground us amid the chaos of newfound independence. I remembered my mother’s knack for transforming humble ingredients into soul-soothing dishes, and with a bit of inspiration, I reached for the russet potatoes and an onion we had forgotten at the bottom of our grocery bag.
As the thin potato slices simmered just shy of tenderness, I taught Dan the trick of slicing onions thin so they caramelize beautifully. The aroma of onions turning golden in butter was nostalgically comforting, mingling with the aroma of rosemary—a touch my mother had shown me to elevate the dish. As butter sizzled and danced with the potato slices, turning them wonderfully golden, I felt a sense of achievement. A sprinkling of salt melded everything into a sumptuous breakfast that celebrated both our small victory in independence and the boundless potential of what we called home.
Dan declared it our 'house special,' a secret we shared with anyone who visited. It was this simple yet elegant dish that fueled many morning debates and late-night stories, each bite a reminder of the promise and adventure in every day.
Ingredients
- 4 medium russet potatoes peeled and thinly sliced
- 1 teaspoon salt plus more to taste
- 6 tablespoons butter divided
- 1 small onion halved and thinly sliced
- 1 teaspoon fresh rosemary minced
- 1/2 teaspoon pepper
Directions
- In a large saucepan or dutch oven, combine the potatoes, salt, and enough cold water to cover the potatoes by 1 inch.
- Bring the water to a boil, then reduce the heat to low.
- Simmer the potatoes until they are slightly cooked but still al dente, about 3-4 minutes.
- Drain the potatoes.
- In a large skillet, melt 3 tablespoons of the butter over medium heat.
- Add the onion and cook, stirring frequently, until golden brown, about 10-12 minutes.
- Set the onion mixture aside.
- Melt the remaining butter in the same skillet.
- Add the potatoes and cook, stirring occasionally, until the potatoes are golden brown, about 8-10 minutes.
- Add the cooked onions, rosemary, and pepper, tossing to combine.
- Cook until heated through.
- Taste for seasoning.
- Serve.
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