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Lyonnaise Potatoes

Updated: May 17, 2021

Potatoes are often seen on their most common forms of French Fries and Mash Potatoes. But That's not all the humble potato has to offer. Among its versatility is a wonderful recipe for Lyonnaise potatoes.


These wonderful thin slices of potatoes capture the outside crispness of a French Fry and the middle of a baked potato. But my recipe isn't like the others you may have seen out there.


Potatoes, Herbs, Parsley, French Fry, Flavor, Cook, Recipe, From scratch, The Wooden Spoon

With the addition of extra butter to add richness and Garlic and Rosemary to enhance the flavor of the onions, this isn't just potatoes, butter, and parsley that this recipe often calls for.


When I was making this recipe and plating it up, I found that adding a little salt on top for decoration and flavor made a world of difference. Salt helps to bring out the flavor but shouldn't be overpowering. The flavor-rich onions help to balance the saltiness and add a sweet element.


Though this recipe has a couple of challenges, they are easily overcome. While timing the boiling potatoes to stop cooking can be tricky, it's one of the most important aspects of cooking this dish. Too hard, and they won't finish cooking in the pan, too soft, and they will crumble and fall apart and not have the presentation you're looking for. Either way, with this recipe, you'll be able to judge it with ease. Insert a fork into your potato and feel for how hard the potato is. The potato should still be slightly hard in the middle, and your fork should not be able to go through the potato easily.


This recipe is sure to be a hit and looks equally stunning on a white plate as a side dish. It may not be a dish you've heard of before, but it's one you'll want to cook often!


With that all said, let's begin cooking!


Cheers,

Chef Olson

"The Flying Chef







Chef Note:

- Be very careful not to overcook the potatoes in the boiling step. The potatoes should still be slightly hard in the middle.

- It may be necessary to cook the potatoes in batches depending on the size of your frying pan.



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