30 mins
Potato Lyonnaise
Recipe by Graham
This is a fun way to prepare tasty potatoes and makes a pleasant change for the usual potato dishes. The crisp potatoes and caramelized onions are "the ultimate home fry." You can add chopped garlic if you want an extra "lift"
Potato Croquettes 
Potatoes with Cheese and Bacon Ingredients for Potato Lyonnaise
Currently displaying quantities in US Imperial Measurements
How to Cook Potato Lyonnaise
- Peel the potatoes, cut them lengthways into four segments per potato. Rinse in cold water to remove any excess starch, then place them in a pan with enough lightly-salted water to completely cover them. Bring the water to the boil and cook for just 8-10 minutes (they should remain slightly undercooked). Remove from the heat and drain off the water. Now cut into slices about ¼" (0.5cm) thick.
- Meanwhile peel and slice the onion and fry gently in the fat for about 8 minutes. Add the sliced potatoes to the pan and continue cooking over a gentle heat, turning occasionally, until they become a light golden-brown. (If during this time, the onions start to brown, remove them from the pan with a slotted spoon and set aside until the potatoes are cooked, then add them back to the pan for a minute prior to serving). Sprinkle with a little freshly-chopped parsley and serve hot.
GRAHAM'S HOT TIP:
For a little extra 'tang', add a finely chopped clove of garlic to the frying pan at the same time you add the potatoes.
Reviews of Potato Lyonnaise
| January 15 2015 A bit time consuming, but not difficult and very tasty. Don't be scared by the thought of two large onions, when properly caramelized they cook down to a much smaller volume. In fact, you could add a third and it wouldn't matter. I suggest everyone try these! They are terrific! Thanks for sharing with all of us! charleyfarley (4 reviews) |
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