This French dish of pan-fried potatoes was invented in 1845 in a small town called Lyon, in a region called Rhone-Alpes in France.
That is where it got its name from. Lyonnaise means cooked or garnished with fried onions.
The vegetarian dish not only pairs well with fish or roasted meat but also with fried or boiled eggs.
Lyonnaise is crispy on the outside and creamy on the inside.
The dish can be prepared in two ways: pan-frying or baking but we’ll opt for pan-frying this time.
Ingredients
- ½ kg of potatoes
- Yellow onions (for caramelizing)
- Butter and cooking oil
- Black pepper
- Salt to taste
- Bacon (optional)
- Dhania for garnish
Preparation
Step 1
Peel the potatoes and wash them thoroughly under running water.
Step 2
Thinly slice the potatoes, rinse and boil them for 7 minutes. Drain them and set them aside.
Step 3
In a pan of butter and oil, cook the onions, adding your spices of choice.
Using medium heat, toss the onions till they brown a little. Add in your bacon and cook until crispy.
Step 4
In the same pan, cook the partially cooked potatoes in a mixture of butter and oil, turning a few times on both sides.
Step 5
Gently stir in the reserved onions and season to taste with salt and pepper and a sprinkle of chilli flakes.
Step 6
Transfer to a platter and garnish with Dhania. Serve hot and enjoy with a cold beverage.
