PAN FRIED POTATOES AND ONIONS-LYONNAISE POTATOES

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Southern fried potatoes, also known as Southern style hash brown potatoes, or, simply soft fried potatoes, are cubed peeled russets, that are first steamed and then pan fried like hash browns, tender inside, but with crispy outer edges.
Southern Fried Potatoes
I can hardly believe this is my first post for November and yet, here we are, nearly a week in already, and whoa, is Thanksgiving really knocking on the door already?

It’s been a, well… let’s just say… challenging week around the ole household.The Cajun and I both managed to pick up a bug – me first, right on Halloween afternoon – and one that pretty much knocked us out of commission for days, something that never happens to my husband. It appears that we’re on the mend… finally, and these soft fried potatoes, a favorite around here, really hit the spot when you’ve been on an involuntary fast.

Ingredients
1 1/2 lbs. Yukon gold potatoes, peeled and sliced to 3/8″ to 1/2″ thick slabs
2 medium yellow onions, sliced thinly, lengthwise
4 tbsp butter
salt and pepper
2 cloves garlic, minced
2 tbsp fresh chopped parsley

Instructions
Melt butter in a large skillet on medium to medium high heat. Carefully add the potatoes in a single layer to the skillet. Salt and pepper the potatoes.
Brown the potatoes by turning and rotating their positioning in the skillet with a pair of tongs, until all the slabs are nicely browned. This will take 15 to 20 minutes depending on the heat of your stove.
Set your stove heat to low and add the sliced onions, salt them slightly, and stir into the potatoes. Cover the skillet and every 2 minutes, uncover and stir. After about 10 minutes the onions should be softened and starting to brown.
Stir in the minced garlic and cook for an additional 2 minutes. Serve hot garnished with chopped parsley.

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