A classic French way of cooking potatoes, Pommes de Terre a la Lyonnaise (pohm d’tair ah la lee-yon-eze) makes a delicious accompaniment to grilled steak or roast beef or pork.2 lb. potatoes, weighed after peeling
½ teaspoons salt
2 oz. butter
2 medium-sized onions, thinly sliced
1 teaspoon black pepper
Place the potatoes in a large saucepan and pour in enough water just to cover. Add
1 teaspoon of salt and place the pan over high heat. Bring the water to the boil, reduce the heat to moderate and cook the potatoes for
Remove the pan from the heat and drain the potatoes. Set them aside to cool a little.
When the potatoes are cool enough to handle, place them on a chopping board and cut them into thick slices. Set them aside.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the potato slices and cook, turning them occasionally, for 5 minutes or until they are lightly and evenly browned.
Add the onions, the remaining salt and the pepper and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown and the potatoes are tender when pierced with the point of a sharp knife.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.