Photo: Jacqueline Pham
Lyonnaise Potatoes with Green Olives and Sun-Dried Tomatoes
Many regard the French city of Lyon as the country's food center—so it isn't surprising that cooks there have mastered such a simple preparation as crisp-tender potatoes. This cream-free rendition has you parboil the potatoes, brown them in a skillet and then finish them in a very hot oven. Green Greek olives and sun-dried tomatoes add color and keep the dish from feeling too heavy.