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So simple, so delicious, Lyonnaise Potatoes can be served with so many main dishes to add a taste of France.

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 Lyonnaise Potatoes Recipe

Lyonnaise Potatoes

So much more delicious than plain potatoes, Lyonnaise Potatoes add a touch of class to so many main dishes.

If you include some chopped ham and red sweet peppers at the final stages, top off with some grated cheese and place under the grill for four minutes you will have a meal fit for a king.

KEY POINTS

 Preparation Time:  10 minutes  Cooking Time:   40 mins
 How Difficult

Easy

 Freeze?   No
 Servings

4 portions



INGREDIENTS

Metric Imperial
600 g potatoes (old) 1 lb 5 oz potato (old)
2 medium onions 2 medium onions
4 tablespoons olive oil 4 tablespoons olive oil
Salt and pepper to taste Salt and pepper to taste
Few sprigs of parsley (garnish only) Few sprigs of parsley (garnish only)

WHAT SPECIAL KITCHEN EQUIPMENT
Large sized frying pan.

POTATOES
Use old potatoes for this recipe, King Edward, Desiree or Maris Piper are excellent varieties to choose. Want to grow your own potatoes? We recommend Jamieson Brothers Annan as value for money seed potato suppliers.

Peel then boil the potatoes for 20 minutes so that they are cooked but still firmish.

Cool them under running water for a few minutes, then slice them (click on the right hand picture to enlarge it and see the slices more clearly).


  

While the potatoes are boiling, peel the onions and cut them into thin slices.

Heat two tablespoons of the olive oil in a frying pan on a medium heat, add the sliced onions and fry them until they are a golden brown colour. This will take about ten minutes, keep turning them to ensure they are evenly cooked.


  
Remove the fried onions from the pan, add the remaining two tablespoons of olive oil and the potatoes. If your frying pan is not big enough you may need to fry the potatoes in two batches.

Lightly sprinkle the potatoes with salt and pepper and fry until they are golden brown. Turn occasionally so that they are cooked on both sides (ten to fifteen minutes).


  
When the potatoes are golden brown, add the onions back to the frying pan and mix. Cook for a further three minutes.

Place the Lyonnaise potatoes in a serving dish and garnish with a couple of sprigs of parsley.

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