- 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.
- Lyonnaise is crispy on the outside and creamy on the inside.
Lyonnaise means cooked or garnished with fried onions.
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.
The vegetarian dish not only pairs well with fish or roasted meat but also 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.
- 900Grams of potatoes
- yellow onions (for caramelizing)
- vegetable oil and tbsp. butter
- black pepper
- salt to taste
- dhania for garnish
Peel the potatoes and wash them thoroughly under running water.
Thinly slice the potatoes, rinse and parboil. Drain them and set them aside.
In a pan of butter and oil, cook the onions adding spices of option.
Using medium heat toss the onions, till they brown a little. Set aside.
In the same pan, cook the partially cooked potatoes in a mixture of butter and oil, turning a few times on both sides.
Gently stir in the reserved onions and season to taste with salt and pepper.
Transfer to a platter and garnish with dhania. Serve hot with the desired dish, and a cold beverage.