I was looking through one of my Escoffier cookbooks and there are forty eight entries for potatoes! That’s a lot of spuds man

To me, and I think most folks would agree, these are what I would call the classics. Pommes de Terre Anna, Duchesse, Noisette, Dauphinoise and so on, every preparation you would find at your favorite French bistro. Leave it to the French to take the humble potato and turn it into elegant royalty. Im going to give you my favorite classic below, Pommes de Terre Lyonnaise, I love it because its a power trio of potato, butter and onions. I liken it to Motorhead circa 1979 with Lemmy, Philthy and Fast Eddie each playing their part fast and heavy but perfectly in time with each other.
 Potatoes Lyonnaise

3 # Russet potatoes + 1 ea. lg. onion + 1 t salt + 2 t pepper + 1/4 C butter + ½ bu. parsley


Rinse, peel and slice potatoes into 1/8 inch rounds. peel and julienne onion. Chop parsley fine and reserve. In large sauté pan on high heat add half the butter and all the onions. Turn heat down to med high after 5 minutes and continue to cook onion, stirring often, until brown and beautiful (caramelized not burnt). Reserve onions. Wipe out pan and put back on medium high heat. Add remaining butter and potatoes, salt and pepper and cook until browned and cooked through. Add onions back to pan and sauté together for 5 minutes on medium heat. Adjust seasoning to taste. Add parsley and serve


A 12 inch pan or larger works best for this dish, if you don’t have one that large work in batches and mix everything in a large casserole dish and warm in the oven on low and serve family style. If you need more butter during the cooking process please add accordingly.