LYONNAISE POTATOES
This is a classic dish with sliced potatoes and onions.
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
- Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
- Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
- Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g
POTATOES LYONNAIS
Steps:
- Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly.
- While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter.
- Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper.
- Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme.
- Serve hot, garnished with thyme sprigs.
CLASSIC LYONNAISE POTATOES
If you like buttery potatoes with lots of caramelized onions, then this is your dish. This dish goes well with anything.
Provided by L. Duch
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Place the potatoes in a pot of salted water.
- Bring to boil and blanch for 2 minutes, until tender, but not to where they fall apart when putting them in baking dish.
- Remove from heat, drain and cool.
- In large sauté pan, heat the olive oil.
- When the oil in hot, add the onions.
- Season with salt and pepper.
- Sauté until caramelized, adding in garlic just before onions are done and sauté a few minutes more until garlic is cooked.
- Remove onions from pan.
- Melt butter in pan then pour butter into baking dish.
- Layer potatoes then onions and repeat until onions and potatoes are gone seasoning with salt and pepper between layers.
- Place into 400°F oven and bake for 10-12 minutes or until golden brown.
- This will make about 4-6 servings, depending on the size of the onions and potatoes.
- This is a wonderful buttery and oniony potatoes dish and goes well with anything and takes very little time.
Nutrition Facts : Calories 490.3, Fat 30.1, SaturatedFat 15.6, Cholesterol 61, Sodium 181.2, Carbohydrate 52.2, Fiber 6.6, Sugar 6.5, Protein 6.1
LYONNAISE POTATOES
There are a few recipes posted on Zaar with the same title; however, this recipe has several different ingredients and it is prepared on the grill. Easily one of the best potato dishes to come from this region. Some advance prep may be needed, you can "carmelize" several heads of garlic for use in other recipes. From Adventures in Grilling
Provided by TheGrumpyChef
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill.
- **Note: to carmelize garlic: Slice 1/4 inch from the bottom of whole heads of garlic, rub with olive oil, and place on the grill, cut side down, over low heat. After about 20 minutes, cover loosely with foil and cook until carmelized, about 25 to 35 minutes**.
- Peel and slice the cooked potatoes 1/4 inch thick. Melt the butter in a heatproof casserole and add the garlic. Alternate Layers of the potao and onion slices in the casserole dish, seasoning each laer with thyme, sage, Tabasco, nutmeg and pepper.
- Pour in the hot stock and sprinkle evenly with the grated cheese.
- Cover the dish with a teght-fitting lid or aluminum foil and grill for 10 minutes with the grill lid down. Uncover the casserole, close the grill lid, and cook for 5 minutes.
NEW POTATOES 'LYONNAISE'
These golden, herby roasties are a great side dish for spring
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat the butter in a large pan. When foaming, add 2 tbsp olive oil and the onions. Cook over a medium-low heat until softened and golden, about 30 mins. When the onions have softened, stir in the garlic and thyme. Season and set aside.
- Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add the potatoes and boil for 5 mins before draining well.
- Mix the drained potatoes with the remaining oil and some seasoning in a large roasting tin. Roast for 30 mins, turning halfway, until golden. Stir in the onion mixture and roast for 10 mins more until hot.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
CLASSIC LYONNAISE POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
- Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
- Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.
POTATOES LYONNAISE
Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.
Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
LYONNAISE POTATOES
Provided by Scott Uehlein
Categories Potato Side Bake Low Fat Self Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Lightly coat a small baking pan with olive oil. Layer potatoes and onion in pan. Season with salt and pepper. Pour stock over potatoes and onion; cover and bake 30 minutes. Lightly spray or brush with olive oil and return to oven, uncovered, 10 more minutes to lightly brown potatoes.
More about "lyonnaise potatoes recipes"
LYONNAISE POTATOES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Side DishesServings 6
STEAK WITH SHALLOTS AND LYONNAISE POTATOES ... - FOOD AND WINE
From foodandwine.com
- In a very large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering. Add the potatoes in a slightly overlapping layer and cook over moderately high heat, stirring occasionally, until golden and nearly cooked through, about 8 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender, about 5 minutes longer. Add 1/2 tablespoon of the vinegar and gently toss to combine. Cover loosely and keep warm.
- Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt and pepper and cook them over moderately high heat, turning occasionally, until browned and crusty, 8 to 10 minutes for medium rare. Transfer the steaks to a serving platter and keep warm.
- Add 1 tablespoon of the butter and the shallots to the skillet and cook over moderate heat until softened, about 5 minutes. Add the remaining 1 1/2 tablespoons of vinegar and cook until evaporated, about 30 seconds. Add the wine and cook until reduced by two-thirds, about 2 minutes. Remove from the heat and swirl in the remaining 1 tablespoon of butter. Add the parsley and any accumulated meat juices, season the sauce with salt and pepper and spoon over the meat. Serve the steaks at once with the potatoes.
FRENCH LYONNAISE POTATOES RECIPE - THE SUBURBAN SOAPBOX
LYONNAISE POTATOES RECIPE | MRFOOD.COM
From mrfood.com
- Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add potatoes, and cook 10 to 15 minutes, or until fork-tender; drain and set aside to cool slightly
- Cut potatoes into 1/8-inch slices and place in a medium bowl; gently stir in salt and pepper then set aside.
- In a large skillet, heat oil over medium heat and saute onions until browned. Add onions to potatoes; mix well.
POTATOES LYONNAISE WITH LEMON AND CHILE RECIPE - FOOD & WINE
From foodandwine.com
- In a medium saucepan, melt the butter in the olive oil. Add the sliced onions and a large pinch of salt. Cover and cook over moderate heat, stirring occasionally, until the onions are very soft and golden, about 20 minutes.
- Meanwhile, put the potato slices in a large saucepan of water, add a large pinch of salt and bring to a boil. Simmer over moderately high heat until the potatoes are just tender, about 5 minutes. Drain the potatoes and spread the slices in a single layer on a baking sheet; let cool to room temperature. Gently pat the potato slices dry.
- In a large nonstick skillet, heat the duck fat. Add the potato slices and cook over moderately high heat until they are browned and crisp, about 6 minutes on each side. Add the chopped garlic and shake it in the skillet until just golden, about 30 seconds. Add the cooked onions and season them with salt and black pepper. Gently stir in the crushed red pepper and lemon juice. Transfer the potatoes and onions to a platter, sprinkle with the chopped parsley and serve right away.
LYONNAISE POTATOES – GOING MY WAYZ
From goingmywayz.com
- Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add potatoes, and cook 10 to 15 minutes, or until fork-tender; drain and set aside to cool slightly.
- Cut potatoes into 1/8-inch slices and place in a medium bowl; gently stir in salt and pepper then set aside.
- In a large skillet, heat oil over medium heat and saute onions until browned. Add onions to potatoes; mix well.
BEST LYONNAISE POTATOES RECIPE - HOW TO MAKE ... - DELISH
From delish.com
- Cover potatoes with 2” cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes.
- Drain completely. Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, add 1/2 potatoes and 1/2 of the onions.
LYONNAISE POTATOES - THE LITTLE POTATO COMPANY
From littlepotatoes.com
- Cut potatoes into 1/4-inch thick slices. Place in a large pot of cold water and add one teaspoon salt.
- Bring to a boil and boil 3 to 4 minutes, until crisp-tender. Drain and spread onto a paper towel lined plate to dry and cool slightly.
- In a large skillet over medium-high heat, melt butter with canola oil. Add half of the onions and cook until translucent and tender.
LYONNAISE POTATOES ( CRISPY & TENDER) - CHEFJAR
From chefjar.com
- Wash the potatoes & cook them in a large saucepan of boiling water until partially cooked , 10-12 minutes. Drain them and allow to cool until no more steam rises from them, 10-15 minutes. Using a sharp knife, slice the potatoes.
- Heat oil in a large pan/ skillet over medium heat. Add the sliced onions and fry until browned, 10-11 minutes. TO MAKE THE ONIONS SUPER CRISPY, SALT THEM GENEROUSLY while frying. Transfer the onions to a plate lined with kitchen towel.
- Add the potatoes to the pan/ skillet & season with salt, dry rosemary and black pepper. Saute over medium heat until the potatoes are well browned on both sides & soft inside. It usually takes 7-8 minutes.
EASY LYONNAISE POTATOES RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
- Peel the potatoes and cut them in half lengthwise. Then, cut each potato half into slices about a 1/4" thick.
- Place the potatoes in a large saucepan and add water to cover. Bring the water to a boil over high heat. As soon as a boil has been reached, boil for 5-6, until they are al dente. Drain well and set aside until ready to use.
BEST LYONNAISE POTATOES RECIPE - HOW TO MAKE LYONNAISE ...
From delish.com
- Cover potatoes with 5cm cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes.
- Drain completely. Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick pan until shimmering, add 1/2 potatoes and 1/2 of the onions.
LYONNAISE POTATOES- SKILLET POTATOES & SWEET ONIONS ...
From southerndiscourse.com
- Heat oil in a large skillet over medium-low heat. Add half the potatoes to the bottom of hot skillet. Sprinkle with about 1/2 salt and pepper. Top with half the butter. Repeat with second half of potatoes, salt, pepper and butter.
- Cook until potatoes begin to brown on the bottom, 10 to 15 minutes. Stir occasionally with flat metal spatula and add a little (about 1/4 C) chicken broth as needed as potatoes cook to prevent potatoes from sticking.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #potatoes #vegetables #french #european
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