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Schmaltz Potatoes Lyonnaise

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

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

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

Instructions

    Cup of Yum
  1. Place the potato slices in a medium pot, cover them with water and ½ tsp salt, and bring to a boil. 
  2. 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.
  3. 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.
  4. 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.
  5. Flip the potatoes, season with salt and pepper, and continue to fry for another 5-7 minutes till golden.
  6. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.