French Lyonnaise Potatoes

Lyonnaise Potatoes is a popular French recipe that is quite easy to prepare. The potatoes are roasted in butter then baked with caramelized onions and finished with fresh herbs. This vegetarian side pairs perfectly with roasted meats and white fish, but also with eggs.

Lyonnaise potatoes are a traditional peasant recipe, probably very ancient, but the first written recipe felt to this day is dated 1806, into the cookbook Le Cuisinier Impérial by Alexandre Viard. In this first recipe, it is interesting to note the addition of flour into the caramelized onions along with a bit of vinegar, habit by the time fallen out of fashion.

Basically, there are 2 ways of cooking Lyonnaise potatoes.

The first one provides for the exclusive use of the pan: the potatoes are pan roasted separately from the onions, using the same skillet. This method fits well preparing just a few potato slices, considering the difficulty to make well brown all their sides.

The second method calls for the use of a baking tray and it is explained in the following paragraphs.

To prepare Lyonnaise potatoes to perfection, you want to wash a significant amount of starch.

First of all, brush the potatoes under running water, then cut them into rings. Now, rinse the potatoes rings to eliminate as much as possible the starch. Finally, pour the potatoes into a bowl and submerge with medium hot water for at least 1 hour.

French Lyonnaise Potatoes

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• Author: Filippo Trapella
• Total Time: 75 minutes
• Yield: Serves 6
• Diet: Gluten-Free, Omnivore

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Description

Crispy-edged potatoes and sweet caramelized onions make a perfect side. Simple to make, but impressive enough for any meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) red potatoes
• 3 lbs (1361 g) big yellow onions
• 1 tsp yellow mustard seeds
• 1 tbsp fresh parsley
• 8 tbsp unsalted butter
• 1 dash black pepper
• table salt

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Instructions

1. Brush potatoes under running water, cut into rings, and rinse to remove starch.
2. Submerge potatoes in medium-hot water for at least 1 hour.

For the Caramelized Onions

1. Peel and slice onions.
2. In a skillet, melt 2 tbsp butter, add 2 pinches of salt and optional yellow mustard seeds.
3. Cook onions over medium-low heat until golden brown and caramelized, stirring occasionally.

For Roasting Potatoes

1. Preheat oven to 450°F (230°C).
2. Melt 6 tbsp butter in a pot over medium heat.
3. Rinse and dry potatoes.
4. Season potatoes with melted butter and place on a parchment-lined baking tray.
5. Season with salt and bake until golden brown, flipping and salting halfway.
6. Use broiler to brown and crisp, watching parchment paper carefully to prevent fire.

For Finishing and Serving

1. Add roasted potatoes to the pan with caramelized onions.
2. Bake for 10 more minutes at 355°F (180°C).
3. Garnish with minced parsley and black pepper.
4. Serve immediately.

Notes

• For crispier potatoes, soak them in cold water for at least 30 minutes before cooking to remove excess starch.
• If you don’t have yellow mustard seeds, omit them or substitute with a pinch of Dijon mustard for a slightly different flavor profile.
• Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to restore crispness.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: French

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 5
• Sodium: 300
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Carbohydrates: 30
• Fiber: 3
• Protein: 4
• Cholesterol: 40

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