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Pommes de Terre Lyonnaise
Fried potatoes with onion
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
40 min
Appears in
By Anne Willan
Published 1987
In classic French cuisine ‘à la lyonnaise’ means a dish with onions. With any kind of grilled meat or poultry, Ifind this combination of crisply browned potatoes and dark, caramelised onions irresistible.
Ingredients
750 g 1½ lb 3 tablespoons
Method
Scrub the potatoes and put them, unpeeled, in a saucepan of cold, salted water. Cover the pan, bring it to the boil and simmer for 15–20 minutes until the potatoes are nearly tender. Drain and peel them while they are still warm and cut them into 5 mm (¼-inch) slices.
Meanwhile, heat half the oil and butter in a large frying pan and fry the onions over a medium heat for 8–10 minutes or