LYONNAISE POTATOES
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
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'
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
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
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
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
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
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
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="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
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 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
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.
More about "potatoes pommes lyonnaise recipes"
BEST LYONNAISE POTATOES RECIPE - HOW TO MAKE …
From delish.com
5/5 (8)Total Time 45 mins
- Cover potatoes with 2” cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes.
- Drain completely. Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, add 1/2 potatoes and 1/2 of the onions.
- Add the rest of the butter, oil, potatoes, and onions and continue to cook, mixing until all onions are softened and browned, about 15 minutes.
CLASSIC LYONNAISE POTATOES | EMERILS.COM
From emerils.com
FRENCH CLASSIC LYONNAISE POTATOES - COPYKAT RECIPES
From copykat.com
BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO …
From jamieoliver.com
ONE PAN LYONNAISE POTATOES RECIPE | LOVE POTATOES
From lovepotatoes.co.uk
SAUTé POTATOES LYONNAISE | RECIPES | DELIA ONLINE
From deliaonline.com
LYONNAISE POTATOES RECIPE - SERIOUS EATS
From seriouseats.com
WHAT ARE LYONNAISE POTATOES? (WITH PICTURES) - WISEGEEK
From delightedcooking.com
POTATOES LYONNAISE RECIPE JULIA CHILD : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BEST LYONNAISE POTATOES RECIPE - HOW TO MAKE LYONNAISE …
From delish.com
LYONNAISE POTATOES - PINCH AND SWIRL
From pinchandswirl.com
LYONNAISE POTATOES - PINCH OF NOM
From pinchofnom.com
POMMES LYONNAISE (POTATOES WITH ONIONS) | RECIPE | LYONNAISE …
From pinterest.ca
POMMES LYONNAISE | RECIPE | COOKED VEGETABLES, SIDE RECIPES, …
From pinterest.com.au
POMMES LYONNAISE (POTATOES WITH ONIONS) RECIPE | RECIPE IN 2022 ...
From pinterest.com.au
LYONNAISE POTATOES RECIPE (FRENCH SIDE) - ELAVEGAN
From elavegan.com
POMMES LYONNAISE (POTATOES WITH ONIONS) | FOOD TO LOVE
From foodtolove.co.nz
BAKED OR SAUTéED LYONNAISE POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
SCHMALTZ POTATOES LYONNAISE - FRENCH DISH WITH A JEWISH TWIST
From toriavey.com
POMMES LYONNAISE - LOVE FRENCH FOOD
From lovefrenchfood.com
LYONNAISE POTATOES RECIPE - PETITE GOURMETS
From petitegourmets.com
LYONNAISE POTATOES [STEP BY STEP VIDEO] - THE RECIPE REBEL
From thereciperebel.com
LYONNAISE POTATOES | RICARDO
From ricardocuisine.com
POMMES LYONNAISE | TOUR DE FRANCE RECIPES | SBS FOOD
From sbs.com.au
POTATOES LYONNAISE RECIPE ATK - THERESCIPES.INFO
From therecipes.info
RUTH'S CHRIS LYONNAISE POTATOES RECIPE - THERESCIPES.INFO
From therecipes.info
POTATOES - POMMES LYONNAISE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
LYONNAISE POTATO - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
POTATOES POMMES RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
POTATOES WITH CARAMELIZED ONIONS | RICARDO
From ricardocuisine.com
POTATOES LYONNAISE RECIPE ATK - THERESCIPES.INFO
From therecipes.info
POTATOES À LA LYONNAISE RECIPE - FOOD NEWS
From foodnewsnews.com
(POTATOES) POMMES LYONNAISE - CHAMPSDIET.COM
From champsdiet.com
VEGAN POMMES LYONNAISE THE GREEK WAY - KOPIASTE..TO GREEK …
From kopiaste.org
THE PALM RESTAURANT LYONNAISE POTATOES RECIPE - SECRET COPYCAT ...
From secretcopycatrestaurantrecipes.com
POTATOES - POMMES LYONNAISE RECIPE - RECIPEZAZZ.COM
EASY LYONNAISE POTATOES RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY LYONNAISE POTATOES (FRENCH RECIPE) - SNIPPETS OF PARIS
From snippetsofparis.com
LYONNAISE POTATOES - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
LYONNAISE POTATOES (FRENCH STYLE FRIED POTATOES AND ONIONS)
From deliciouslittlebites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love