Lyonnaise Potatoes

Lyonnaise Potatoes named after the French city of Lyon are pan-fried sliced potatoes with plenty of flavor and texture. Russet potatoes about 3 large or 4 medium potatoes peeled and sliced into 14-inch-thick rounds.

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Parboiling the potato slices before pan frying both speeds preparation and enhances crispiness by removing excess starch.

Lyonnaise potatoes. Add onions and season with salt and pepper. Garnished with fresh parsley it is served as a side or for a tasty snack. Place into 400F oven and bake for 10-12 minutes or until golden brown.

An amazing side dish to any protein these beautifully crisp and flavorful potatoes need very few. Add garlic and cook until fragrant about 1 minute. Add the onion and cook for about 2 minutes.

Tossed with soft buttery onions and finished with parsley its a classic French side dish that everyone loves. Bake for about 15 minutes or until the potatoes are tender. I make mine by using ample amounts of heavy cream butter potatoes and Swiss cheese.

The best French potato side dish since fries. Do your tastebuds a favor and throw them a party of Lyonnaise Potatoes so they can do the happy dance. Here are a few of my best tips and tricks to get you started.

This dish is extremely decadent and quite frankly isnt a dish you should enjoy too often. Cook time 30 minutes to 35 minutes. With the rack in the middle position preheat the oven to 200 C 400 F.

Lyonnaise means from Lyon as in Lyon France which means these tubers have some seriously French origins. These Lyonnaise Potatoes are parboiled then pan-fried in butter with onions until crispy. Potatoes and onions are pan-fried in butter and garlic until they are crispy and tender.

They pair so well with a variety of meals like this Crockpot Whole Chicken or this Roasted Pork Tenderloin. Using a spatula gently lift potatoes. Like many other potato dishes the product is also heavy in butter or cream.

Serve this dish with my French Onion Roasted Chicken or the Chicken Francese. Season with salt and pepper. Layer potatoes then onions and repeat until onions and potatoes are gone seasoning with salt and pepper between layers.

Prep time 5 minutes. I usually only make these lyonnaise potatoes for a special holiday or when I have guests over making. Classic versions of the recipe call for onions parsley and garlic for flavoring.

Fannie Farmer included two recipes for the potatoes in the Boston Cooking-School Cook Book. In a large ovenproof non-stick skillet cook the potatoes in the oil over medium heat until golden brown. This classic recipe of Lyonnaise potatoes is named after the city of Lyon in France.

Lyonnaise Potatoes Recipe. Cook stirring until onions and potatoes are cooked through 8 to 10 minutes. 1 to 2 hours.

The original recipes for Lyonnaise Potatoes call for a parboil followed by each and every potato slice going for a pan-sear in hot oil or butter. Butter and oil are traditionally used to prepare Lyonnaise potatoes. Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions sautéed in butter with parsley.

Yield Serves 4 to 6. 1 12 teaspoons. Lyonnaise potatoes are simply crispy sliced potatoes with caramelized onions one epic combination if you ask me.

Cook until potatoes begin to brown on the bottom 10 to 15 minutes. This will make about 4-6 servings depending on the size of the onions and potatoes. This classic French side dish combines crispy fried potatoes which remain creamy inside with caramelized onions butter and parsley.

This recipe for Lyonnaise Potatoes is a classic French cuisine. They pair so well. Serves 6 as a side 4 as a main.

Lyonnaise means from Lyon or Lyon-style after the French city of LyonThe potatoes are often par-cooked before sautéeing else raw cooked in the pan. Lyonnaise Potatoes is one of my favorite ways to eat potatoes. Lyonnaise Potatoes are crispy on the outside and creamy within.

Less than 30 mins. In French cuisine Lyonnaise potatoes is a popular recipe used for preparing pan-fried potatoes. Alternatively the potatoes can be parboiled and then roasted in the oven.

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