The Lyonnaise Potatoes is a popular French recipe, tasty and easy to prepare. The potatoes are previously roasted into the 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 recipe. Many chefs prefers to pan-fry the potatoes, but I prefer to bake them before finishing in a cast iron skillet.
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- 2 Lb (900 g) red potatoes
- 2 big yellow onions
- 1 tsp yellow mustard seeds (optional)
- 1 tbsp fresh parsley, minced
- 8 tbsp unsalted butter
- 1 dash black pepper
- to taste table salt
A BIT OF HISTORY
The 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 Impรฉrial 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.
COOKING METHODS
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.
FIRST STEPS
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.
CARAMELIZED ONIONS
Peel and cut the onions into halves, then reduce into slices.
Now, pour 2 tbsp of butter, 2 pinches of salt, and optionally the yellow mustard seeds in a skillet, better if cast iron.
Place the pan over medium/low heat, then add the onions, and cook until golden brown and nicely caramelized, occasionally stirring as needed.
ROASTING POTATOES
While the onions are caramelizing, preheat the oven to 450ยฐ F (230ยฐ C) and melt 6 tbsp of butter into a little pot over medium heat.
Now, rinse the potatoes one more time and dry them with a clean kitchen towel.
After that, season the potatoes with the liquid butter, and place them on a baking tray lined with parchment paper.
Finally, season with a generous sprinkle of salt, and bake until the potatoes become golden brown, flipping and salting them again halfway.
To obtain a nice crust and speed up the process, operate the broiler: in case, pay attention to the parchment paper to prevent any fire!
FINISH AND SERVE LYONNAISE POTATOES
Once the potatoes are ready, pour them into the pan and toss along with the caramelized onions, then bake 10 minutes more at 355ยฐ F (180ยฐ C).
Eventually, garnish with minced parsley, and a sprinkle of black pepper, then serve immediately!
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy ๐
TAKE A LOOK AT THIS:
RATATOUILLE RECIPE - traditional French appetizer and side dish
PRINTABLE RECIPE
LYONNAISE POTATOES - French roasted potatoes with caramelized onions
The Lyonnaise Potatoes is a popular French recipe, tasty and easy to prepare. The potatoes are previously roasted into the 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 recipe. Many chefs prefers to pan-fry the potatoes, but I prefer to bake them before finishing in a cast iron skillet.
Ingredients
- 2 Lb red potatoes (900 g)ย
- 2 big yellow onions
- 1 tsp yellow mustard seeds (optional)
- 1 tbsp fresh parsley, minced
- 8 tbsp unsalted butter
- 1 dash black pepper
- to taste table salt
Instructions
FIRST STEPS
- 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.
CARAMELIZED ONIONS
- Peel and cut the onions into halves, then reduce into slices.
- Now, pour 2 tbsp of butter, 2 pinches of salt, and optionally the yellow mustard seeds in a skillet, better if cast iron.
- Place the pan over medium/low heat, then add the onions, and cook until golden brown and nicely caramelized, occasionally stirring as needed.
ROASTING POTATOES
- While the onions are caramelizing, preheat the oven to 450° F (230° C) and melt 6 tbsp of butter into a little pot over medium heat.
- Now, rinse the potatoes one more time and dry them with a clean kitchen towel.
- After that, season the potatoes with the liquid butter, and place them on a baking tray lined with parchment paper.
- Finally, season with a generous sprinkle of salt, and bake until the potatoes become golden brown, flipping and salting them again halfway.
- To obtain a nice crust and speed up the process, operate the broiler: in case, pay attention to the parchment paper to prevent any fire!
FINISH AND SERVE LYONNAISE POTATOES
- Once the potatoes are ready, pour them into the pan and toss along with the caramelized onions, then bake 10 minutes more at 355° F (180° C).
- Eventually, garnish with minced parsley, and a sprinkle of black pepper, then serve immediately!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 427Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 61mgSodium 191mgCarbohydrates 49gFiber 5gSugar 6gProtein 6g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
I like this recipe and will use it in making my chorizo, jalapeรฑo hash.
Thank you Jed ๐
Looks great.
I'm cooking a Valentine Dinner for 40 people. Any suggestions as to how to prepare ahead of time>
Wow Don, that's great!
It's very difficult to say without knowing the guests preferences, the kitchen, your skills, and how many persons will help you...
I can tell you just a thing: choose tasty and simple dish, 40 persons could be a challenge!
Happy cooking ๐
F.
Approximately how long will the potatoes take in the oven?
Hi Jasmine,
It's depending on your oven. Into mine, about 10 to 15 minute minute per side. Optionally, you can use the broiler to speed up the process. Then, add the caramelized onions and bake again 10 minutes more.
Happy cooking ๐
F.
Hello, this is a delicious and tasty recipe. It's simple and easy. I just loved it.
Thanks a bunch! ๐
Thanks so much Stacey ๐
Happy cooking!