Ruth’s Chris Lyonnaise Potatoes

Instructions:

1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil.
2. Cook for 8 to 10 minutes, just until fork-tender but not mushy. Drain well and let the potatoes steam-dry for 5 minutes.
3. Heat the olive oil and 2 tablespoons of butter in a large cast-iron or heavy skillet over medium heat.
4. Add the potatoes in a single layer and cook undisturbed for 5 to 6 minutes until deeply golden on the bottom.
5. Flip the potatoes and continue cooking for another 8 to 10 minutes, turning occasionally, until crispy on all sides.
6. Push the potatoes to one side of the pan and add the remaining butter and sliced onions.
7. Cook the onions for 8 to 10 minutes, stirring occasionally, until soft and caramelized.
8. Add the garlic and cook for 30 seconds, until fragrant.
9. Toss everything together and season with salt, pepper, and paprika if using.
10. Remove from heat and finish with fresh parsley. Serve hot.

Variations

• Add fresh thyme or rosemary for a more herb-forward flavor.
• Use shallots instead of onions for a slightly sweeter finish.
• Toss in sautéed mushrooms for a heartier steakhouse-style side.
• Finish with a sprinkle of grated Parmesan for extra richness.

Tips

• Do not overcrowd the pan; cook in batches if necessary to ensure crisp potatoes.
• Let the potatoes sit undisturbed to develop a deep, golden crust.
• Use a cast-iron skillet for the best browning and heat retention.
• Season at the end to avoid drawing out moisture too early.