Lyonnaise Potatoes Recipe
User Reviews
5
Lyonnaise Potatoes Recipe
Description
The Lyonnaise Potatoes Recipe features thick slices of russet potatoes sautéed with yellow onions in oil or clarified butter until they develop a golden-brown color. Cooking the onions gently over medium heat allows them to caramelize, bringing out their natural sweetness. After the potatoes are browned and tender, garlic is added for a subtle pungency. A splash of white wine vinegar deglazes the pan, adding a bright acidic touch that cuts through the richness. The final stir-in of butter enriches the dish and helps create a glossy coating on each piece. Fresh parsley sprinkled on top introduces a fresh herbal note. The texture combines slightly crisp potato edges with a soft center and tender, sweet onions, providing a satisfying contrast in every bite.
This dish pairs well with roasted or grilled meats and can be served warm as a comforting, flavorful accompaniment. Its relatively simple preparation highlights basic ingredients through layering flavors in the cooking process.
The recipe notes suggest you can keep the potatoes warm for about an hour in a low oven covered with foil, and they can be reheated gently either in the oven or microwave. Avoid freezing as the texture deteriorates. Substitutions include using red or Yukon Gold potatoes instead of russets and replacing white wine vinegar with distilled white or red wine vinegar. An alternative cooking method involves finishing the potatoes in the oven for a slightly different texture and hands-off approach.
Ingredients
- 3 tablespoons oil or clarified butter
- 5 russet potato thickly sliced, medium to large size
- 2 yellow onion small to medium size, peeled, thickly sliced
- 2 garlic finely minced cloves
- 2-3 tablespoons white wine vinegar
- 4 tablespoons butter cut into pads, unsalted
- salt to taste
- black pepper to taste
- parsley chopped fresh, for garnish
Instructions
- Add the oil or clarified butter to a large frying pan over medium heat and then place in the onion slices and cook to brown, about 15-20 minutes. Move the onions with a spoon every 2 minutes.
- Next, add in the potatoes and cook on medium-high heat for 10-12 minutes or until lightly browned. Stir occasionally.
- Add in the garlic, stir and cook for a further 3 to 4 minutes or until the garlic is cooked.
- Deglaze with the white wine vinegar and cook until it is completely absorbed, about 1 to 2 minutes.
- Finish by stirring in butter the butter until melted and season with salt, and pepper, and then garnish with fresh chopped parsley.
Notes
- Keep cooked potatoes warm in a low oven covered with foil for up to 1 hour before serving.
- Reheat leftovers in the oven at 350°F for 5-10 minutes or microwave until hot.
- Store refrigerated for up to 5 days; do not freeze as texture will suffer.
- Russet potatoes are recommended, but red or Yukon gold can be substituted.
- If white wine vinegar is unavailable, use distilled white or red wine vinegar as an alternative.
- For a baked variation, cook potatoes in the oven at 400°F after adding them, then add garlic and finish with butter, salt, and pepper as usual.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 12mg | 1% |
| Potassium | 802mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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