Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley and possibly other seasonings. Lyonnaise means “from Lyon”, or “Lyon-style”, after the French city of Lyon. The potatoes are often par-cooked before sautéeing.
- 500 g potatoes, peeled and sliced
- 1½ onions, sliced
- 100 g clarified butter
- 2 tablespoons parsley, chopped
- salt and pepper
- Place the saucepan onto a medium heat. Add the potatoes and cover them with water. Season them with a little salt and bring them to a simmer. Still simmering, cook for 2 minutes. Then drain them through a colander and set aside.
- Now fry the onions - Place the frying pan onto a medium heat. Add some of the butter and then the onions. Season with salt and pepper and slowly sweat the onions, for roughly ten minutes. Stir them occasionally to help them brown evenly. You may also need to add a little more butter at times. When almost caramelized, place them into a bowl.
- Fry the potatoes - Add a little more of the butter followed by the potatoes, which you may need to cook in batches. Season them with salt and pepper and occasionally turning them over with your tongs, brown them on both sides until cooked. Once they become a lovely golden colour, add them to the bowl of onions. Add some more butter and fry the remaining potatoes (if cooking in batches).
- Place the bowl of onions and potatoes back into the pan. Sprinkle over the parsley and mix it all together. Serve as a side dish with steak, or roast beef.