RECIPES > Vegetable Dishes - Lyons potatoes   Relais des Grands Crus (Daniel Robin), à Chénas. Recipe pour 4 personnes. Ingredients 500g of potatoes 75g of fresh butter 125g of big onions Chopped parsley. Recipe Peel the boiled potatoes; cut them into 1/2cm thick slices. Put 50g of fresh butter in a frying pan over a medium heat. When the butter has melted add the slices of potato; toss every 4 or 5 minutes, adding 10g of butter each time so that you have used all the butter for the 500g of potatoes. While this is cooking cook the 125g of finely chopped onions slowly in butter in another frying pan. When the onions start to turn golden mix them with the potatoes and continue to toss occasionally for another 10 minutes. Serve with a sprinkling of chopped parsley.