Lyonnaise Potatoes (Sautéed Potatoes and Caramelised Onions)
Inspired by techniques from Serious Eats and NYT Cooking.
Fried potato slices are tossed through deeply caramelised onions for a rich, bistro-style side from Lyon. The slow-cooked onions give the dish most of its flavour, so it's worth taking your time with them.
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Method
- 1
Par-cook the potatoes. Cover the potato rounds with cold water, add the salt and vinegar, bring to the boil and simmer for about 4 minutes until just barely tender. The vinegar firms the pectin in the potato slightly, which keeps the rounds whole rather than falling apart when they're fried.
- 2
Drain and dry. Drain well and spread the rounds out on a towel to dry thoroughly. Any surface moisture left on the potato will stop it browning properly in the pan.
- 3
Caramelise the onions. Heat 1 tbsp of ghee in the pan over medium heat and cook the onion with a pinch of salt for 12-15 minutes, stirring occasionally, until soft and deep golden. Add a splash of water to lift the browned bits from the base of the pan, then tip the onions into a bowl.
- 4
Fry the potatoes. Heat 2 tbsp of ghee in the same pan over medium-high heat and fry half the potato rounds in a single layer for 4-5 minutes per side until golden; repeat with the remaining ghee and potatoes. Ghee can take this higher heat without burning the way whole butter would, so the potatoes get properly crisp.
- 5
Combine and serve. Return all the potatoes and onions to the pan, toss together for 1-2 minutes to heat through, then season with the pepper, scatter over the parsley and serve.
Storage
Leftovers keep in the fridge for up to 2 days. Reheat in a hot frying pan over medium heat until piping hot and recrisped, as a microwave will leave them soft. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large pan for simmering
- colander
- large heavy frying pan (30 cm)
- thin metal spatula
- bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 312 kcal |
| Protein | 4.9 g |
| Carbohydrate | 41.1 g |
| of which sugars | 4.3 g |
| of which free sugars | 0 g |
| Fat | 15.2 g |
| of which saturates | 9.4 g |
| Fibre | 5.4 g |
| Salt | 1.25 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
