These potatoes, hailing from Lyon, France could be eaten on their own, but they also make an amazing side to meats with creamy sauces.
Try it with my Ribeye with Chanterelle Cream Sauce!
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
- Yield4 as a side
- 2 tablespoons (30ml) vegetable oil or duck fat
- 2 onions, sliced into rings
- 2 large russet potatoes
- Kosher salt
- Black pepper
- 1 clove garlic, minced
- 1 tablespoon (15ml) white wine vinegar
- 2 tablespoons (28g) butter
- 1 tablespoon chopped parsley
Preheat oven to 400°F (200°C, gas mark 6).
Add the oil to a stainless steel or cast iron pan over medium low heat.
Add the onions and cook until browned, about 10 minutes, stirring every few minutes.
Slice the potatoes into 1/4″ slices. Stir them into the onions and add a pinch of salt and pepper.
Put the pan into the oven for 30 minutes.
Remove the pan from the oven and add the garlic, stirring it into the potatoes and onions.
Put back in the oven for another 10 minutes.
Take the pan out of the oven and toss in the vinegar, scraping and deglazing the bottom of the pan.
Toss in the butter until it melts.
Sprinkle with parsley and serve. Enjoy!