«

»

Lyonnaise Potatoes

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.

Lyonnaise Potatoes
Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley and possibly other seasonings.
Ingredients
  • 500 g potatoes, peeled and sliced
  • 1½ onions, sliced
  • 100 g clarified butter
  • 2 tablespoons parsley, chopped
  • salt and pepper
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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.
Nutrition Information
Serving size: 4 Calories: 336 Fat: 25g Saturated fat: 16g Unsaturated fat: 8g Carbohydrates: 27g Sugar: 3g Sodium: 48mg Fiber: 3g Protein: 3g Cholesterol: 64mg

Video – How to cook Lyonnaise Potatoes

 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR