Lyonnaise Potatoes

Ingredients

• 600 g new potatoes
• sea salt
• 1 small onion
• 20 g unsalted butter
• 2 tbsp finely chopped chives

Instructions

1. 1

   Cook the potatoes in a pan of boiling, salted water until they’re tender. If they’re particularly big half the potatoes before you cook them; if not, simply halve them once they’re drained and just cool enough to touch.

2. 2

   Meanwhile, finely slice the onion into half moons. Warm half the butter in a large frying pan over a medium heat. Add the onions and cook, stirring often, for 15 minutes until soft and golden. Remove from the pan and set aside.

3. 3

   Melt the remaining butter in the pan and turn the heat up to medium high. Add the potatoes and a good pinch of salt. Fry for 10 minutes, stirring occasionally, until all the cut sides and some of the potato skins are golden brown.

4. 4

   Stir in the cooked onions, cook for a further minute until they are warmed through. Stir in the chives just before stirring.