James Martin Lyonnaise Potatoes
Lyonnaise Potatoes, a staple in French cuisine, are thinly sliced potatoes sautéed with onions and finished off in the oven until crispy. What sets this James Martin Lyonnaise Potatoes recipe apart is the perfect balance of crispy edges and soft centers, enhanced by the sweetness of caramelized onions. Simple yet sophisticated, this dish is a fantastic accompaniment to a variety of main courses.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stir-frying
- Cuisine: British
Ingredients
- 6 medium potatoes (waxy variety like Yukon Gold)
- 2 large onions (thinly sliced)
- 3 tbsp butter (unsalted)
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley (optional, for garnish)
- Salt and pepper to taste
- 1 clove garlic (minced)
Instructions
Step 1: Prepare the Potatoes
Start by peeling the potatoes and slicing them thinly, around ¼ inch thick. Parboil the slices in salted water for about 5 minutes until just tender but not fully cooked. Drain the potatoes and set them aside to cool slightly.
Step 2: Cook the Onions
In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until they start to caramelize, stirring occasionally. This should take about 10-12 minutes. You want the onions to turn golden brown but not burn. Once done, remove the onions from the skillet and set aside.
Step 3: Sauté the Potatoes
Using the same skillet, add olive oil and some more butter if needed. Add the sliced potatoes in a single layer. Sauté until they start to crisp up and turn golden brown, which should take around 8-10 minutes. Ensure you flip them halfway through for even browning.
Step 4: Combine and Bake
Once the potatoes are crispy, mix them with the caramelized onions in the skillet. Season with salt, pepper, and garlic. Transfer the mixture to a baking dish and pop it into a preheated oven at 180°C (350°F) for 10-15 minutes, allowing the potatoes to fully cook through and crisp up further.
Step 5: Serve
Remove the Lyonnaise potatoes from the oven and garnish with fresh parsley for a touch of color and freshness. Serve immediately while hot and crispy.