I recently made a hundred-year-old recipe for Lyonnaise Potatoes. Diced potatoes are coated with butter, chopped onion, and parsley. This classic comfort food makes a nice side dish.
This recipe also brought back food memories of a similar dish from my childhood that we called Parsley Potatoes. I don’t think that Parsley Potatoes contained any onion, but otherwise it was the same as Lyonnaise Potatoes.
Here’s the original recipe:
Some Lyonnaise Potato recipes call for browning the potatoes, but since this one didn’t; I didn’t brown the potatoes.
Here’s the recipe updated for modern cooks:
2 cups boiled potatoes, diced into 1-inch cubes
2 tablespoons butter
1 tablespoon onion, finely chopped
3 tablespoons parsley, finely chopped
salt and pepper
Melt butter in a skillet; stir in the onion. Cook until the onion is transparent while stirring occasionally. Stir in parsley. Add potatoes, and season with salt and pepper; stir gently to coat with butter, onion, and parsley. When hot, remove from heat and serve,