Ruth’s Chris Lyonnaise Potatoes

Instructions:

1. Parboil the sliced potatoes in salted water for 5 minutes, until just tender but still firm. Drain well and pat dry.
2. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
3. Add the sliced onion and cook for about 8 minutes, until softened and lightly caramelized. Remove and set aside.
4. Add the remaining butter to the skillet. Arrange the potato slices in a single layer and cook without moving them until golden and crisp on one side.
5. Flip the potatoes and season with salt and black pepper.
6. Return the caramelized onions to the skillet and gently toss everything together.
7. Optional: Deglaze the pan with a splash of white wine or sherry, cooking for 1–2 minutes to enhance the flavor.
8. Sprinkle with fresh parsley and serve immediately for maximum crispness.

Variations

• Add garlic during the onion stage for aromatic depth.
• Use duck fat instead of butter for an ultra-rich finish.
• Add thin slices of bell pepper for extra sweetness and color.
• Finish with grated Parmesan for a lightly cheesy crust.

Tips

• Allow the potatoes to brown undisturbed—this creates the signature crust.
• Dry potatoes thoroughly before pan-frying to prevent steaming.
• Use a large skillet to give the potatoes space; overcrowding leads to soggy edges.
• Serve straight from the pan to maintain crisp texture and rich, buttery flavor.