Pommes de Terre à la Lyonnaises (Potatoes Lyonnaise)

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!

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Pommes de Terre à la Lyonnaises (Potatoes Lyonnaise)
makes 2-3 servings 

Ingredients

2 Tablespoons unsalted butter, or other fat
1lb Yukon Gold potatoes
1 medium-sized yellow onion
sea salt
black pepper
parsley 

Directions

  • 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!

Notes

I've seen Potatoes Lyonnaise made with a variety of fats. I've chosen 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 oil as a substitution. If you want something truly decadent, 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.

Caramelized Onion Dip

I'm not a huge football fan, which is why I completely forgot that the Super Bowl was this weekend. I had originally made plans to go out thrift store shopping with a friend, but someone pointed out that my culinary talents were needed and instead I'll be home cooking up a storm for everyone who will be here watching the game. We'll be having home made pizza and potato skins, but no gathering complete without my absolute all time favorite party food, onion dip. I'm not sure what it is about onion dip that makes it so addictive, but I can easily put away an entire batch by myself. This version may be more complicated than opening up a container of sour cream and adding a packet of onion soup mix, but the complex flavors that the caramelized onions add are definitely worth the extra time and effort. Whether you're planning a party or watching the game by yourself, this dip is sure to be a hit.
Caramelized Onion Dip
makes approximately 16 servings 

Ingredients

2 tablespoons unsalted butter
1 large or two medium yellow onions
2 cups sour cream
2 cups Kraft mayonnaise with olive oil
 teaspoon dried minced garlic
sea salt and black pepper, to taste

Directions

  • Thinly slice yellow onions and place in a cast iron skillet with butter to caramelize. When finished set aside to cool before continuing on.

For detailed directions on how to caramelize onions, visit our instruction guide here

  • Once the onions have cooled, place in a blender or food processor and pulse several times. 
  • Add sour cream, mayonnaise, dried minced garlic, sea salt, and black pepper and pulse until well combined.
  • Place in a serving bowl, cover with plastic wrap, and refrigerate for at least two hours to give the flavors time to combine.
  • Serve chilled with pita chips, potato chips, or veggie sticks. Enjoy! 

Caramelized Onions

I know that people say that bacon makes everything better, but I think that caramelized onions will take a dish to a whole new level. Consider this, would you rather have a boring old hamburger, or a patty melt, covered in caramelized onions? I can tell you that I would pick a patty melt every single time, but then again, I'm prone to eating caramelized onions straight out of the pan. In fact, I had to make a second batch because by the time they were done cooking I didn't have enough left to photograph (whoops!)

Another thing I love about caramelized onions is that, while they do take a lot of patience to make, they don't need to be closely supervised. If you're going to be busy in the kitchen this weekend getting ready for the superbowl, consider making a batch of caramelized onions. I'll be posting my recipe for caramelized onion dip this weekend, it's the perfect game time snack and worlds better than store bought dip. 

Caramelized Onions

Caramelized Onions

Cooking Time: 45m - 1 hr

Ingredients

2 Tablespoons unsalted butter (you can use oil, but butter tastes better)
2 or more yellow onions
¼ Cup water

Directions

  • Trim the tops and bottoms off the onions, then slice into uniform pieces and set aside. 
  • In a cast iron skillet set 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.
  • About 30 minutes into your cooking process, before stirring, add ⅛ cup of cold water to the hot pan. Give the onions and water a good stir, making sure to scrap the bottom of the pan. This will loosen the onions from the bottom and pick up any of the dark bits that have started to form (you want these in your onions, they contain a lot of flavor.) This technique is called deglazing.
  • Repeat the previous step around the 45 minute mark, then continue cooking until your onions have reached a deep golden brown color.
  • Remove from heat and let cool before storing, or use immediately for best flavor.

Notes

Caramelized Onions will store in the fridge for up to a week.