LYONNAISE POTATOES

Steps:

• Place potatoes in a large pot and add water to cover by 3 inches. Add 1 tablespoon of the salt. Bring to a boil, cover, reduce heat to medium low and cook until fork tender (about 30-35 minutes. Drain, place under cold running water until cool and drain again. Let cool completely. Cut into slices 1/2 inch thick. In a large fry pan over medium-high heat, melt 2 tbsp of butter with 3 tbs of olive oil. Add sliced potatoes in a single layers, sprinkle with 1 1/2 tsp salt and cook until golden 7-8 minutes. Turn, season with 1 1/2 tsp remaining salt, cook till golden another 5 minutes. In another pan, melt the remaining 3 tbsp butter with the remaining 2 tbsp olive oil. Add the onions and cook stirring until soft and brown about 15 minutes. Add the onions to the potatoes and serve.