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Mary Berry Lyonnaise Potatoes

Mary Berry Lyonnaise Potatoes
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Mary Berry’s Lyonnaise Potatoes is her version of the traditional French dish, which layers soft, sautéed onions with thinly sliced potatoes. The dish is cooked slowly until the potatoes are crispy on the outside and tender on the inside. The onions add a sweetness that balances the earthiness of the potatoes, making this a simple yet sophisticated side. Mary Berry’s version focuses on achieving the perfect balance of textures, ensuring that the potatoes are both crispy and creamy.

Ingredients

  • Potatoes (1 kg, thinly sliced): Waxy potatoes like Maris Piper or Yukon Gold work best for this dish.
  • Onions (2 large, thinly sliced): Add a sweet, caramelized flavor to balance the potatoes.
  • Butter (50g): Used to sauté the onions and potatoes, adding a rich, golden finish.
  • Olive oil (2 tablespoons): Helps the potatoes crisp up without burning.
  • Fresh parsley (1 tablespoon, chopped): Adds a fresh, herbal note to the dish.
  • Salt and pepper (to taste): Essential for seasoning and enhancing the flavors.

Instructions

Step 1: Preheat the oven

  • Preheat your oven to 180°C (350°F) if finishing the dish in the oven.
  • Alternatively, the dish can be cooked fully on the stovetop.

Step 2: Slice the potatoes and onions

  • Peel the potatoes and slice them thinly using a mandoline or sharp knife.
  • Slice the onions thinly to ensure they caramelize evenly.

Step 3: Sauté the onions

  • In a large skillet, heat the butter over medium heat.
  • Add the onions and sauté for 10-12 minutes, stirring occasionally, until they are golden and caramelized.
  • Remove the onions from the skillet and set them aside.

Step 4: Cook the potatoes

  • In the same skillet, heat the olive oil and add the thinly sliced potatoes.
  • Cook the potatoes over medium heat, turning them occasionally to ensure they brown evenly and become tender.
  • Season the potatoes with salt and pepper as they cook.

Step 5: Combine the potatoes and onions

  • Once the potatoes are tender and golden, return the caramelized onions to the skillet.
  • Toss the potatoes and onions together gently to combine.
  • If desired, transfer the skillet to the preheated oven to finish cooking for an additional 10-15 minutes.

Step 6: Garnish and serve

  • Once the potatoes are crispy and the onions are fully caramelized, remove the skillet from the oven or stovetop.
  • Garnish with freshly chopped parsley and serve hot as a side dish to roast meats, fish, or a fresh salad.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lyonnaise-potatoes/