Name: Lyonnaise Potatoes
Prep time: 10 min
Total time: 1 h 10 min
Yield: 2 - 4 serving(s)
Ingredients: 4 large Yukon gold potatoes, scrubbed clean; 1/2 tsp. kosher salt, plus more for the pot; 2 tbsp. olive oil, plus more as needed; 3 garlic cloves, sliced thin; 2 slices bacon, chopped; 1/2 large white onion, sliced thin; 1/4 tsp. chopped fresh rosemary; 2 tsp. chopped fresh oregano; Large pinch of flaky sea salt; 1 tbsp. chopped fresh parsley

Step 1Add the potatoes to a large pot and cover with water. Season the water with a hefty pinch of kosher salt and bring to a boil. Cook the potatoes until fork tender, about 25 minutes. Drain, set aside, and let cool.

Step 2Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic, bacon, onions, and rosemary. Cook, stirring frequently, until the onions are golden and the bacon is crisp, 10 to 12 minutes. Remove the bacon and onion mixture to a plate with a slotted spoon and set aside.

Step 3Slice the potatoes into 1/4-inch slices. Add the potatoes to the skillet, sprinkle with the kosher salt, and arrange them so they sit flat. Let cook, undisturbed, until the edges of the potatoes are golden, 7 to 9 minutes. Carefully flip the potatoes, adding a drizzle of oil to the skillet if needed. Cook until the potatoes are golden and crisp, 7 to 9 minutes. Add the oregano and the reserved bacon and onion mixture to the potatoes and toss to combine. Transfer the potatoes to a serving platter and sprinkle with the flaky sea salt and parsley before serving.

Ingredients

Directions

Potatoes