Potatoes Pommes Lyonnaise Recipes

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LYONNAISE POTATOES



Lyonnaise potatoes image

Traditionally this French dish is sautéed on the hob, but if you're serving as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead. This dish also makes for a simple vegetarian supper served with some sharply dressed salad leaves.

Provided by Sarah Cook

Categories     Side dishes

Yield Serves 6 as a side, 4 as a main

Number Of Ingredients 8

3 large onions, sliced
2 tbsp olive oil
50g/1¾oz butter
1.2kg/2lb 12oz medium potatoes, like Desiree, Maris Piper or Elfe, peeled
2 tbsp finely chopped flatleaf parsley, plus extra to serve if you like
2 tbsp fresh thyme leaves, plus extra to serve if you like
2 garlic cloves, thinly sliced
salt and freshly ground black pepper

Steps:

  • Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet - this might take up to 30-35 minutes.
  • Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6.
  • When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together - you can do this in the frying pan if they fit, or a large mixing bowl.
  • Tip everything into a large baking dish - you don't want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top.
  • Bake for 35-40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary.

NEW POTATOES 'LYONNAISE'



New potatoes 'Lyonnaise' image

These golden, herby roasties are a great side dish for spring

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 1h35m

Number Of Ingredients 6

50g unsalted butter
4 tbsp olive oil
3 large Spanish onions , sliced
2 garlic cloves , sliced
1 tbsp thyme leaves
1kg large new potato , halved

Steps:

  • Heat the butter in a large pan. When foaming, add 2 tbsp olive oil and the onions. Cook over a medium-low heat until softened and golden, about 30 mins. When the onions have softened, stir in the garlic and thyme. Season and set aside.
  • Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add the potatoes and boil for 5 mins before draining well.
  • Mix the drained potatoes with the remaining oil and some seasoning in a large roasting tin. Roast for 30 mins, turning halfway, until golden. Stir in the onion mixture and roast for 10 mins more until hot.

Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

(POTATOES) POMMES LYONNAISE



(Potatoes) Pommes Lyonnaise image

These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece"

Provided by Derf2440

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs waxy potatoes
8 ounces onions
1 1/2 ounces butter
1 1/2 ounces pork fat (or more butter)
salt and pepper
2 tablespoons chopped parsley

Steps:

  • Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
  • Peel and slice the onions medium-fine (again the madolin, if you have one).
  • Heat the oven to 350 degrees.
  • Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
  • Season well with salt and pepper.
  • Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
  • Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.

POTATOES LYONNAIS



Potatoes Lyonnais image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 large Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
6 tablespoons unsalted butter
2 large yellow onions, halved and thinly sliced
Pinch of sugar
4 teaspoons white wine vinegar
1/4 cup chopped fresh flat-leaf parsley
2 sprigs fresh thyme, leaves removed, plus more for garnish

Steps:

  • Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly.
  • While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter.
  • Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper.
  • Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme.
  • Serve hot, garnished with thyme sprigs.

LYONNAISE POTATOES



Lyonnaise Potatoes image

This is a classic dish with sliced potatoes and onions.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds russet potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
½ cup butter
salt to taste
ground white pepper, to taste
1 tablespoon finely minced fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
  • Heat a large ovenproof skillet 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 skillet 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.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g

POMMES DE TERRE LYONNAISE



Pommes De Terre Lyonnaise image

Pommes de terre="apples of the ground"=potatoes. Can you dig it? Merci Monsieur Philippe Boulot.

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup shallot, finely minced
1 garlic clove
1 tablespoon olive oil
1 lb small fingerling potato
1 cup fresh chicken stock or 1 cup fresh vegetable stock
1 sprig lemon thyme
1 sprig rosemary
salt
fresh ground black pepper

Steps:

  • In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
  • Add the fingerling potatoes, stock, and some salt and pepper.
  • Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
  • Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
  • Ooolala!

POTATOES LYONNAISE



Potatoes Lyonnaise image

Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

4 medium russet potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 teaspoon salt
6 tablespoons butter, divided
1 small onion, halved and thinly sliced
1 teaspoon minced fresh rosemary
1/2 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.

Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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