Lyonnaise potatoes came into existence at around 1845 from the region of France called Lyon. That’s how we got these specially cooked potatoes. Do you think our local way of cooking potatoes also deserves to have its own name? Maybe. You can enjoy your Lyonnaise potatoes as either baked over the oven or saute and you will get the same amazing flavour.
If you have not come across this recipe you might be forgiven for thinking you’ll have to go out of your to get special potatoes. Russet, Yukon or purple gold potatoes work just fine for this simple sautee recipe.
1 large onion, cut into slices
6 tablespoons of butter
900g of potatoes, peeled and sliced into rounds
2 tablespoons of vegetable oil
cayenne pepper (to taste)
Coriander for garnish
- Melt 4 tablespoons of butter in a large pan over medium heat.
- Add the onion slices once the foaming stops and cook for about 6 minutes until the onions are soft and brown.
- Remove the onions and set aside.
- Put the potatoes slices in a deep pan and cover with water.
- Bring to a boil over high heat for about 4 minutes.
- Drain and set aside the potatoes once they’re soft.
- Add the remaining butter and vegetable oil in the pan which had onions and place over medium heat.
- Add the potatoes to this pan and cook for about 15 minutes until the potatoes are brown, turning and stirring to ensure they cook on both sides (try to keep the potatoes intact while cooking).
- Add the onions back, stir and turn and then sprinkle with salt and cayenne pepper.
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