Lyonnaise Potatoes are fried potato slices layered with browned onions. It sounds an unremarkable recipe but they are so much more delicious than plain potatoes, and add a touch of class to so many main dishes.
The recipe originated in Lyon in France during the mid 1800s. The French cooking term "a la lyonnaise" is used to denote that the recipe is cooked with onions
If you include some chopped ham (or a couple of slices of cooked bacon) 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.
600g / 1lb 5oz potatoes (old)
2 medium onions
4 tablespoons olive oil
Salt and pepper to taste
Few sprigs of parsley (garnish only)
Peel the potatoes, peel the onions and thinly slice - separate out the layers of each slice.
Boil the potatoes for 18 minutes so that they are cooked but still firm.
Cool them under running water for a few minutes and pat the dry with kitchen towel. Slice them (see the picture below).
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.STEP 3
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).STEP 4
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.