Potatoes Lyonnaise


  • 1 pound boiled new potatoes, sliced
  • 4 tablespoons butter
  • 1 small onion, thinly sliced
  • salt and freshly-ground black pepper
  • 2 tablespoons finely-chopped parsley


Sauté sliced potatoes in butter over a medium heat until golden on both sides. Remove potatoes and sauté sliced onion in remaining fat until golden. Return potatoes to the pan; season to taste with salt and freshly-ground black pepper and continue cooking until potatoes are heated through. Sprinkle with finely-chopped parsley.