Potatoes Lyonnais Recipes

NEW POTATOES 'LYONNAISE'

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.

LYONNAISE POTATOES

Steps:

• Preheat the oven to 425°F.
• Peel the potatoes and cut them in half lengthwise. Then, cut each potato half into slices about a 1/4" thick.
• Place the potatoes in a large saucepan and add water to cover. Bring the water to a boil over high heat. As soon as a boil has been reached, boil for 5-6, until they are al dente. Drain well and set aside until ready to use.
• Add the butter to a large, oven-safe skillet (cast iron is best) over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring every so often until softened. Add the garlic and cook 1 minute more.
• Turn off the heat and transfer the onions and garlic to a bowl off to the side.
• Transfer half of the potatoes to the pan and sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the top of them.
• Scatter the onions and garlic across the potatoes. Then, top with a layer of the remaining potatoes, another 1 teaspoon of salt and 1/2 teaspoon of pepper. Drizzle olive oil over the top and transfer to the oven.
• Bake for 40 minutes. Sprinkle with parsley, serve warm and enjoy.

LYONNAISE POTATOES

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.

SAUTé POTATOES LYONNAISE

Steps:

• First thinly peel the potatoes and cut them into even-sized pieces - but not too small. Put them in a saucepan, cover them with boiling water, add some salt, bring to simmering point and cook for 15 minutes. Then drain them, arrange them on a wooden board and slice them thinly and evenly. For the next stage you need two medium frying pans and a small saucepan. Heat a tablespoon of olive oil in the saucepan, add the onion and fry gently. Now heat 2 tablespoons of oil in each frying pan and when it begins to sizzle, add the potatoes, dividing them between the pans so that they don't overlap. Fry them over a high heat, turning them after 5-7 minutes to cook on the other side until they are golden brown and crisp all over. Then, using a slotted spoon, transfer them to the crumpled paper to drain and scatter on the fried onion. Loosen the top of the pepper mill a little to get a really coarse grind and sprinkle over the potatoes; crush some rock salt between your finger and thumb and sprinkle on. Lastly pull out the paper from underneath and serve at once - if you delay, the potatoes will go soggy.

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.

CLASSIC LYONNAISE POTATOES

Steps:

• Preheat the oven to 400°F.
• Place the potatoes in a pot of salted water.
• Bring to boil and blanch for 2 minutes, until tender, but not to where they fall apart when putting them in baking dish.
• Remove from heat, drain and cool.
• In large sauté pan, heat the olive oil.
• When the oil in hot, add the onions.
• Season with salt and pepper.
• Sauté until caramelized, adding in garlic just before onions are done and sauté a few minutes more until garlic is cooked.
• Remove onions from pan.
• Melt butter in pan then pour butter into baking dish.
• Layer potatoes then onions and repeat until onions and potatoes are gone seasoning with salt and pepper between layers.
• Place into 400°F oven and bake for 10-12 minutes or until golden brown.
• This will make about 4-6 servings, depending on the size of the onions and potatoes.
• This is a wonderful buttery and oniony potatoes dish and goes well with anything and takes very little time.

MICROWAVED POTATOES LYONNAISE

Steps:

• In a 3-quart microwave-safe casserole dish, combine potatoes, onions, margarine, garlic, salt, oregano, pepper and paprika.
• Heat in microwave on high until margarine melts, about 1 minute; stir. Cook 10 minutes more, stirring occasionally.

LYONNAISE POTATOES

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.

CLASSIC LYONNAISE POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
• Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
• Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.