There’s a reason so many of the best steak houses serve Lyonnaise Potatoes–they’re a fabulous accompaniment to any grilled meats without being too over bearing. They’re comfort food if grandma was French. Best of all, they’re easy to make.
This recipe is slightly more elaborate in the interests of getting even more flavor out of an already block buster dish.
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
2 medium onions, thinly sliced
2 russet potatoes, peeled and sliced crosswise, 1/4″ thick
1/4 cup rendered bacon fat. Make it by frying up 1/2 lb of bacon.
1 large garlic clove, chopped
Salt and freshly ground black pepper
2 Tsp fresh lemon juice
2 Tbsp chopped parsely
Pinch of crushed red pepper flakes
Get your peeling and chopping done to create a mise en place so the rest is easy.
Get a medium saucepan, melt the butter in the olive oil over medium high heat. Add the sliced onions and a pinch of salt. Reduce to moderate heat, cover, and stir occasionally. You want to cook the onions until they’re very soft and golden, which takes about 20 minutes.
Meanwhile, microwave the potatoes in an uncovered bowl for 2-3 minutes. This par-cooks the potatoes, a process that removes excess starch, shortens the cooking time, and ensures they come out crisp on the outside and fluffy on the inside every time. Fire this off and let the potatoes sit in the microwave until you need them. They’ll be just tender if properly done.
Grab your large non-stick skillet, and start rendering your bacon. When that’s done, add the potatoes slices and cook over moderately high heat until they are browned and crisp. It should take about 6 minutes on each side.
Add the chopped garlic and shake it in the skillet until just golden. Only takes 30 seconds or so.
Next add the cooked onions and season with salt and pepper.
Gently stir in the crushed red pepper and lemon juice.
Now hopefully you’re ready to eat!
Transfer the potatoes and onions to a platter, sprinkle on the chopped parsely as a garnish, and serve right away.