in France

Lyoner potatoes

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • Salt and pepper, white
  • 75 g butter
  • 6 onions
  • 30 g margarine
  • 1 bunch of parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes, boil them, drain them, and steam them dry. Cut the potatoes into thin slices. Heat the butter in a pan. Add the potatoes, fry for 10 minutes until browned, and season with salt. Peel the onions and slice them thinly. Heat the margarine in a saucepan and add the onions. Fry for 10 minutes until light brown. Sprinkle with pepper. Mix with the potatoes. Wash the parsley, pat it dry, and chop it. Arrange the potatoes on a warmed platter and serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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