Lyonnaise potatoes
Traditionally this French dish is sautéed on the hob, but if you’re serving it as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead. Lyonnaise potatoes also make a great vegetarian supper served with some sharply dressed salad leaves.
Ingredients
- Olive Oil30 ml
- Garlic2 კბილი
Instructions
6 steps- 1
Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet - this might take up to 30-35 minutes.
- 2
Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry.
- 3
Preheat the oven to 200C/180C/Gas 6.
- 4
When the onions are done, remove from the heat. Stir through the parsley, thyme, garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together - you can do this in the frying pan if they fit, or a large mixing bowl.
- 5
Tip everything into a large baking dish - you don’t want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top.
- 6
Bake for 35-40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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