Lyonnaise Potatoes is a french dish of pan-fried potatoes that originated around 1845 in the city of Lyon, which is located in a region called Rhone-Alpes in France. In French, a la lyonnaise "in the style of Lyon" or "like they eat it in Lyon." In modern recipes, "a la lyonnaise" means the dish contains onions.
Course Side Dish
Cuisine French
Keyword Culinary 2
Servings 4
Ingredients
2poundsrusset potatoes
2tablespoonsolive oil
1poundonionthinly sliced
1tablespoonschopped garlic
2ozbutter
salt to taste
ground white pepperto taste
1tablespoonfinely minced fresh parsley
Instructions
Preheat oven to 400°F.
Peel potatoes and cut into 1/4 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a low boil. Simmer for 2 minutes, then drain and set aside.
Heat a large ovenproof saute pan over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
Place pan back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.