Rosemary Lyonnaise Potatoes
Elevate your side dish game with these Rosemary Lyonnaise Potatoes, a timeless French classic with a fragrant twist. Thinly sliced Yukon Gold potatoes and sweet caramelized yellow onions come together in a golden, crispy harmony, enhanced by the earthy warmth of fresh rosemary. Parboiled for a perfect texture and pan-fried in a luscious combination of olive oil and butter, this recipe delivers layers of rich, savory flavor in every bite. Ready in under 45 minutes, these potatoes are ideal for bringing elegance to weeknight dinners or impressing guests at holiday gatherings. Serve them piping hot and let their irresistible aroma steal the spotlight on your table! Keywords: Lyonnaise Potatoes, rosemary potatoes, caramelized onions, French side dish, crispy potatoes.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 large Yellow onion
- 2 teaspoons Fresh rosemary
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 cups Water
Instructions
Peel the potatoes and slice them into 1/4-inch thick rounds using a sharp knife or mandoline.
Slice the yellow onion thinly into half-moons and set aside.
Bring 4 cups of water to a boil in a large pot. Add 1 teaspoon of salt and the sliced potatoes. Parboil the potatoes for 5 minutes, then drain and let them cool slightly.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced onions to the skillet and cook, stirring occasionally, for 8-10 minutes, or until they are soft and golden brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and butter. Arrange the potato slices in a single layer and sprinkle them with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the rosemary.
Cook the potatoes over medium heat for 5-7 minutes, or until the bottoms are golden and crispy. Carefully flip the potatoes and cook for another 5-7 minutes on the other side.
Return the caramelized onions to the skillet, gently tossing them with the crispy potatoes. Cook for 2 more minutes to combine the flavors.
Serve the Rosemary Lyonnaise Potatoes hot, garnished with an extra sprinkle of rosemary if desired.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 10.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 226 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2724 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
