Lyonnaise potatoes
Lyonnaise potatoes are a classic French side dish made with tender, pan-fried potatoes, caramelized onions, and garlic, finished with fresh parsley for a savory flavor. This dish offers a delightful combination of crispy and soft textures and is perfect for accompanying various mains.
Cook time 40 min
Prep time 15 min
Ingredients:
5 potatoes1 tbsp butter
1 tbsp olive oil
2 onions
1/4 cup fresh parsley
2 garlic cloves
Lyonnaise potatoes are a classic, flavorful side dish originating from Lyon, France. This dish combines tender, pan-fried potatoes with caramelized onions and a hint of garlic, all brought together with fresh parsley for a delightful and savory taste experience.
Instructions:
- Peel the potatoes and slice them into 1/4-inch thick rounds.
- Place the sliced potatoes in a pot of salted water. Bring to a boil and cook for about 5-7 minutes until they are slightly tender but not fully cooked. Drain and set aside.
- While the potatoes are boiling, peel and slice the onions thinly.
- Finely chop the fresh parsley and set it aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are soft and beginning to caramelize, about 10-15 minutes. Remove the onions from the skillet and set aside.
- In the same skillet, add the butter and let it melt over medium heat.
- Add the parboiled potato slices in a single layer. Cook the potatoes for about 5-7 minutes on each side, until they are golden brown and crispy. You may need to do this in batches to avoid overcrowding the skillet.
- Mince the garlic cloves while the potatoes are cooking.
- Once the potatoes are crispy, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the caramelized onions back to the skillet with the potatoes and garlic. Gently toss to combine.
- Season with salt and pepper to taste.
- Sprinkle the chopped fresh parsley over the potatoes and onions.
- Transfer the Lyonnaise potatoes to a serving dish and serve hot.
Lyonnaise potatoes are an elegant yet simple dish that brings a touch of French culinary tradition to your table. With careful preparation and attention to texture, you can create a savory side that pairs beautifully with a variety of main courses. Enjoy the combination of crispy potatoes, sweet onions, and fragrant garlic, all enhanced by fresh parsley.
Lyonnaise potatoes FAQ:
A large skillet is recommended for cooking Lyonnaise potatoes to ensure even cooking. A 10- or 12-inch skillet allows enough space to fry the potatoes without overcrowding.
The potatoes are done when they are golden brown and crispy on both sides, typically taking about 5-7 minutes per side. They should be tender inside when pierced with a fork.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispness.
If you don't have fresh parsley, you can use fresh chives or basil as substitutes. Dried parsley can be used in a pinch, but reduce the amount to about one-third since dried herbs are more concentrated.
Boil the sliced potatoes for about 5-7 minutes until they are slightly tender but not fully cooked. This parboiling step ensures they cook evenly and achieve a crispy texture when fried.
Cooking Tips:
- For the best results, choose starchy potatoes like Russet potatoes; they crisp up better and hold their shape.
- Thinly slicing the potatoes ensures they cook evenly and crisp up nicely.
- Soak sliced potatoes in cold water for about 30 minutes to remove excess starch. This helps achieve a crispier texture.
- Pat the potatoes dry thoroughly with a kitchen towel before cooking to avoid splattering and to get a better crispy texture.
- Cook the onions separately first until caramelized. This extracts their natural sweetness and ensures they don’t overcook when mixed with the potatoes.
- Use a combination of butter and olive oil: butter for flavor and olive oil to prevent the butter from burning.
- Ensure the garlic is added towards the end of cooking to prevent it from burning and becoming bitter.
- Use a non-stick skillet or a well-seasoned cast iron skillet for the best results.
Nutrition Facts
6 ServingsCalories 170kcal
Protein 4.02g
Carbohydrates 33g
Fiber 4.62g
Sugar 4.52g
Fat 4.51g
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