Pommes de Terre à la Lyonnaises or Potatoes Lyonnaise, hail from the city of Lyon, France in the Rhône-Alpes region. This provençal dish is made up of lightly browned potato slices that are pan-fried in butter until slightly crispy. They're very similar to a dish you'll find in America called home fries, but leave it to the French to take a simple potato dish and elevated it to a whole new level by adding lightly caramelized onions and finishing it off with a sprinkle of parsley. Because of its simplicity this dish pairs well with a wide variety of meats. It's particularly tasty with a nice juicy steak or hamburger, but don't be afraid to cook up a batch for breakfast. Who wouldn't enjoy carmamelized onions in the morning? Nobody, that's who!
Pommes de Terre à la Lyonnaises (Potatoes Lyonnaise)
makes 2-3 servings
2 Tablespoons unsalted butter, or other fat
1lb Yukon Gold potatoes
1 medium-sized yellow onion
- Trim the tops and bottoms off the onions, then slice into uniform pieces and set aside.
- In a cast iron skillet over medium-low heat, melt butter. Once butter has melted add onions and stir to coat, then leave the onions alone.
The key to this recipe is patience, over stirring the onions will cause them to take longer to caramelize.
- Check onions every 10 minutes, giving them a good stir to keep them from sticking to the pan. If any of the onions look like they are getting really dark, move them to the outer edge of the pan away from the burner, this will slow down the cooking process since the pan isn't as hot along the outer edge. You can also lower the heat as necessary to keep the onions from burning.
- While your onions are caramelizing wash and slice potatoes into ¼ inch thick rounds, add to water with a pinch of salt and bring to a boil. Cook for 10-15 minutes until potatoes are just tender, drain water, and add potatoes to the skillet with the caramelized onions.
- Cook potatoes over medium-low heat for 6 minutes, until they are evenly browned and slightly crispy. Flip and cook for an additional 6 minutes before removing from heat. You may want to work in batches if your skillet is not large enough. If you decide to work in batches remove the onions after the first batch and set them aside so they do not over cook.
- Before serving finish the potatoes off with a pinch of salt, black pepper, and parsley. Enjoy!
I've seen Potatoes Lyonnaise made with a variety of fats. I've choosen to use butter for this recipe because it is an ingredient everyone has access to, but if you'd like to lighten up this dish a little more you can use olive oi as a substitition. If you want something truly decidant, try a bit of duck fat, they give the potatoes a wonderful flavor.
Cooking time for the potatoes will vary widely depending on how large your potatoes are. I've used Size B Yukon Gold potatoes because they are small and will cook faster.