Schmaltz Potatoes Lyonnaise

Name: Schmaltz Potatoes Lyonnaise
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 3/4 pounds Idaho® potatoes, peeled and sliced 1/2 inch thick; 2 onions, peeled and sliced thin; 1 1/2 tablespoons extra virgin olive oil; 1 teaspoon minced fresh garlic; 2 tablespoons schmaltz; 1 1/2 tablespoons fresh chopped dill; Salt and freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4 servings
Calories
243 kcal
Course
Side Dish
Cuisine
Middle Eastern

Schmaltz Potatoes Lyonnaise

Iris Warren

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A classic French potato dish with a Yiddish twist. Potatoes Lyonnaise made with schmaltz, caramelized onions and fresh dill. Kosher for Passover.

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Ingredients

Servings

1 3/4 pounds Idaho® potatoes, peeled and sliced 1/2 inch thick
2 onions, peeled and sliced thin
1 1/2 tablespoons extra virgin olive oil
1 teaspoon minced fresh garlic
2 tablespoons schmaltz
1 1/2 tablespoons fresh chopped dill
Salt and freshly ground black pepper

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Instructions

Place the potato slices in a medium pot, cover them with water and ½ tsp salt, and bring to a boil.
Once the potatoes reach a boil, let them cook for 4-5 minutes till they become just fork tender. Watch carefully, they can easily become overcooked and soft if you don’t watch them like a hawk. As soon as they’re cooked, drain them in a colander. Spread them out in a single layer on top of a bed of paper towels and gently pat dry. Let them cool to room temperature.
Meanwhile, heat olive oil in a large nonstick skillet over medium till hot. Place the sliced onions into the skillet, sprinkle with salt and pepper, and stir. Cover the skillet with a lid, reduce heat to medium low, and let the onions cook for 15-20 minutes, stirring every few minutes, till the onions soften and caramelize. During the last minute of cooking, add the minced garlic and sauté till fragrant. Pour the cooked onions out of the skillet and into a bowl; reserve.
Melt 2 tbsp of schmaltz in the skillet over medium high heat. Place the cooked potato slices into the hot schmaltz spread out in a single layer. Let them fry undisturbed for 6-8 minutes till golden brown and crisp.
Flip the potatoes, season with salt and pepper, and continue to fry for another 5-7 minutes till golden.
Remove potatoes from heat. Stir in the sautéed onions and garlic. Sprinkle with fresh chopped dill. Serve.

Notes

You will also need: medium pot, paper towels, large nonstick skillet with lid (nonstick is important—a regular skillet will require far more oil and schmaltz to prevent sticking)

Nutrition Information

Show Details

Calories 243kcal (12%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 6mg (2%) Sodium 22mg (1%) Potassium 899mg (26%) Fiber 5g (20%) Sugar 2g (4%) Vitamin C 27.1mg (30%) Calcium 72mg (7%) Iron 6.6mg (37%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 243 kcal

% Daily Value*

Calories	243kcal	12%
Carbohydrates	30g	10%
Protein	5g	10%
Fat	11g	17%
Saturated Fat	2g	10%
Cholesterol	6mg	2%
Sodium	22mg	1%
Potassium	899mg	19%
Fiber	5g	20%
Sugar	2g	4%
Vitamin C	27.1mg	30%
Calcium	72mg	7%
Iron	6.6mg	37%