Potatoes Lyonnaise

Place the potatoes in a large pot and add water to cover by 3 inches. Add 1 Tbs. of the salt and bring to a boil over high heat. Cover, reduce the heat to medium-low and cook until the potatoes are tender when pierced with a fork, 30 to 35 minutes.

Drain the potatoes, place under cold running water until cool and drain again. Let cool completely. Cut the potatoes into slices 1/2 inch thick. Refrigerate until ready to do the second cooking.

In a large fry pan over medium-high heat, melt 2 Tbs. of the butter with 3 Tbs. of the olive oil. Add the sliced potatoes in a single layer, sprinkle with 1 1/2 tsp. of the salt and cook until golden, 7 to 8 minutes. Turn the potatoes over, sprinkle with the remaining 1 1/2 tsp. salt and cook until golden on the other side, about 5 minutes. Transfer to paper towels to drain.

In another fry pan over medium-high heat, melt the remaining 3 Tbs. butter with the remaining 2 Tbs. olive oil. Add the onions and cook, stirring, until soft and browned, about 15 minutes. Add the potatoes and stir gently just to combine the two.

Transfer the potatoes and onions to a warmed platter or bowl. Serve immediately. Serves 8.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).