Rosemary Lyonnaise Potatoes

Peel and thinly slice the potatoes into uniform rounds about 1/8 inch thick, and thinly slice the onion into half-moons. Mince the garlic clove and strip the leaves from the rosemary sprigs.

Place the sliced potatoes in a pot, cover with skim milk, and bring to a gentle simmer over medium heat. Par-cook for about 8 minutes until just barely tender but not falling apart, then drain and set aside.

Heat a large oven-safe skillet over medium heat and add a light coating of oil or cooking spray. Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized.

Add the minced garlic and fresh rosemary leaves to the caramelized onions and stir for about 1 minute until fragrant.

Preheat your oven to 400°F (200°C). Add the par-cooked potato slices to the skillet, gently folding them into the onion mixture to combine evenly.

Season generously with sea salt and freshly cracked black pepper, then spread the potato mixture into an even layer in the skillet.

Transfer the skillet to the preheated oven and roast until the potatoes are golden brown and crispy on the edges, rotating the pan halfway through cooking.

Remove from the oven and allow the dish to rest for 2-3 minutes before serving, garnishing with a few fresh rosemary leaves and an extra pinch of sea salt if desired.