Lyonnaise potatoes

Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. Lyonnaise means "from Lyon", or "Lyon-style", after the French city of Lyon. The potatoes are often par-cooked before sautéeing, else raw cooked in the pan. Fannie Farmer included two recipes for the potatoes in the Boston Cooking-School Cook Book. Newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.