Lyonnaise potatoes
A food originated from Lyon region, France, whose roots go back to the beginning of the 19th century when this food was prepared in a slightly different way, but in essence, it is still the same food. Potatoes are cut into slices, and boiled before frying, this dish also includes caramelized onions, which are fried either with the potatoes or separately and served together. Nowadays, fresh herbs such as parsley are additionally used for serving and preparing food.
Preparation time: about 1 hour
Level: Easy
Serves: four
Ingredients:
6-7 medium potatoes, washed and peeled, cut into slices about 0.5 cm thick
6-7 medium onions, sliced
A handful of fresh, chopped parsley
Black pepper and sea salt to taste
Olive oil and about 50 g of butter for frying
Preparation:
- Wash the potatoes and slice them into slices about 0.5 cm thick.
- Peel the onions, cut them in half, and slice them into thin slices
- Fry the onions in 3 cm of olive oil and 25 g of butter on medium heat for about 20 minutes until the onions are golden brown, start to stick to the bottom of the pan, and taste a little caramel. Season the onions with salt and pepper.
- At the same time, boil water in a pot, add salt, and boil potato slices for 4-5 minutes. Pour into a sieve and drain dry.
- When the onion is fried and smells good, remove the onions from the pan and set aside.
- Pour 25 g of butter into the pan and fry the potatoes until they become golden brown. Mix carefully and turn the sides of the potatoes.
- When the potatoes are soft, add the onion and mix carefully.
- Chop a handful of parsley and add to the food. Leave some parsley for garnish.
- Carefully mix the food and fry for a few minutes.
Add parsley leaves to serve. Eat as a separate dish or serve with any dish you like.
Ready!!
