Ruth Chris Lyonnaise Potatoes Recipe
Master the art of making Ruth Chris Lyonnaise Potatoes recipe. Perfectly crispy and flavorful, a side dish delight!
Ingredients
- 4 large Potatoes sliced
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large Yellow onion thinly sliced
- 2 tablespoons Fresh parsley chopped
- 2 cloves Garlic minced
- Salt to taste
- Ground black pepper to taste
Instructions
Preparing the Potatoes
- Start with the Basics: Begin by washing and peeling the potatoes. Slice them thinly, aiming for uniform thickness to ensure even cooking. This is where your knife skills shine, but let’s not turn this into a finger-slicing event, shall we?
- Boil the Potatoes: In a large pot of salted boiling water, cook the potato slices for about 5-7 minutes until they are just tender. Be careful not to overcook them; we’re not making mashed potatoes here.
- Drain and Dry: After boiling, drain the potatoes and pat them dry with a paper towel. Moisture is the enemy of crispiness, and we’re in the pursuit of achieving that perfect golden crust.
Cooking the Lyonnaise Potatoes
- Sauté the Onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook until they are caramelized, stirring occasionally. This could take about 10-15 minutes. Remember that good things happen to people who wait.
- Crisp the Potatoes: In the same skillet, add the butter and the drained potato slices. Cook until the potatoes are golden brown and crispy on the edges. It’s like giving your potatoes a suntan – but in a pan.
- Add Garlic and Season: Add the minced garlic to the skillet in the last 2 minutes of cooking to avoid burning it. Season with salt and pepper to taste. Garlic burns faster than a high school crush fades, so keep an eye on it.
- Garnish: Sprinkle the chopped fresh parsley over the cooked potatoes for that final touch of freshness and color. It’s like adding a sprinkle of happiness to your dish.