In French cuisine, Lyonnaise potatoes is a popular recipe used for preparing pan-fried potatoes. Classic versions of the recipe call for onions, parsley, and garlic for flavoring. Like many other potato dishes, the product is also heavy in butter or cream.
Butter and oil are traditionally used to prepare Lyonnaise potatoes. Olive oil is generally the favored oil for this recipe by most chefs. In addition to or in place of butter, some chefs may also use heavy cream or rendered fat from an animal, such as a goose or duck.
Most chefs advise that when preparing Lyonnaise potatoes, the two main ingredients, onions and potatoes, should first be pan-fried separately. This is to ensure that both receive an optimal amount of cooking time without being over or undercooked. Potatoes are often boiled and blanched before being cooked.
Once the basic ingredients have all been prepared to the point of being a rich, warm shade of brown, they may be mixed together and cooked for a brief time with any remaining ingredients. The onions themselves should also have a sweet, caramelized consistency before being mixed with the potatoes. When the vegetables are ready to be prepared together with the rest of the spices, the dish is often completed not on the stove, but inside a hot oven.
Seasoning the dish usually consists of treating it with white or black pepper, salt, and parsley. Many chefs also incorporate garlic or other seasonings based on personal preference. Paprika is sometimes added for an extra tasty kick. For an even more decadent flavor and consistency, some cooks even add various types of cheeses, such as Swiss cheese, to their Lyonnaise recipes.
The classic preparation of Lyonnaise potatoes is considered heavy in calories. In order to prepare a healthier version of these home fries, some chefs incorporate chicken stock in place of butter. Such substitutions eliminate the heaviness of the dish while retaining its richness and flavor.
Lyonnaise potatoes get their name from the city of Lyon in France, where they originated. The name for the food literally translates to “Lyon style” potatoes, or potatoes “of Lyon.” The French phrase à la Lyonnaise is also idiomatically used in French to simply imply any being prepared with onions.
Though the dish is of French origin, it is also commonly available in many countries, and is often served alongside pasta dishes. It can also be a particularly tasty side dish to steak or pork entrees. It may be prepared alone and served as a favorite comfort food as well.
