Lyonnaise Potatoes

Get prepped

1. Peel and thinly slice the potatoes. Rinse in cold water and pat dry with a clean kitchen towel.
2. Slice the onions into thin half moon slices.

Sauté the onions

1. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 10 minutes. Remove the onions from the skillet and set aside.

Cook the potatoes

1. In the same skillet, add the remaining butter and olive oil. Add the sliced potatoes in a single layer (you may need to do this in batches). Cook until golden brown on the bottom, about 5 minutes, then flip and cook until the other side is golden brown and the potatoes are tender, about another 5 minutes.

Combine potatoes and onions

1. Add the cooked onions back into the skillet with the potatoes. Toss gently to combine and heat through. Season with salt and black pepper to taste.

Serve

1. Transfer to a serving dish. Garnish with chopped fresh parsley if desired.