Lyonnaise Potatoes

Recipe from Oxmoor House

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  • 3 pounds new potatoes, peeled
  • Vegetable oil
  • 2 large onions, sliced
  • Salt and pepper to taste


  1. Place potatoes in a large Dutch oven with water to cover. Bring to a boil; cook 5 minutes. Drain well; slice potatoes into 3/8-inch-thick slices.
  2. Heat oil in a large skillet over medium-high heat. Arrange half of potato and onion slices in a single layer in skillet. Sprinkle with salt and pepper. Cook, turning frequently, until onions are tender and potatoes are golden brown; drain. Transfer potatoes and onions to a serving dish. Repeat procedure with remaining potato and onion slices.
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