Published January 1, 2006.
The first step in perfecting our potatoes Lyonnaise recipe was zeroing in on the right potato. Yukon Golds beat out crumbly, high-starch russets and rubbery, low-starch Red Bliss. We parcooked the potatoes in the microwave so that once they were added to the skillet they would cook through in the time they took to brown. While the potatoes were in the microwave, we cooked the onions just long enough to release moisture and allow them to cook in their own juices. To finish our Potatoes Lyonnaise recipe, we united the onions and potatoes in a brief sauté for the perfect melding of flavors.
Toss the potatoes halfway through the microwave session to prevent uneven cooking. If using a lightweight skillet, you will need to stir the potatoes more frequently to prevent burning.
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