Lyonnaise Potatoes

Lyonnaise potatoes are a typically French dish, very simple to make but with a great impact. Here’s the recipe with a small Italian twist.

Ingredients

• 800 g of potatoes
• 2 medium onions
• 50 g of butter
• Extra virgin olive oil as needed
• Salt as needed
• Black pepper as needed
• Chopped fresh parsley (optional)
• Grated Parmesan cheese (for the Italian variant)

Preparation

1. Start by washing and peeling the potatoes. Then cut them into slices about 5 mm thick.

2. Bring a pot of salted water to a boil and cook the potatoes for about 5-10 minutes, until they are tender but still firm. Drain them and let them cool.

3. In the meantime, thinly slice the onions. Heat half of the butter and a drizzle of extra virgin olive oil in a wide pan over medium heat and add the sliced onions. Salt them and let them caramelize gently until they are soft and golden, about 10-15 minutes. Remove the onions from the pan and set them aside.

4. In the same pan, increase the heat and add the remaining butter. Add the potatoes in a single layer, working in batches if necessary to avoid overlapping. Cook until each side is golden, then put the onions back in the pan with the potatoes and season with salt and pepper.

5. For an Italian twist, sprinkle with grated Parmesan cheese and let it melt slightly.

6. Serve hot, garnished with a bit of chopped fresh parsley on top for a touch of color and freshness.

Curiosities

Lyonnaise potatoes get their name from the city of Lyon in France, known for its rich and comforting cuisine. The addition of Parmesan is a non-traditional variant, but it offers an extra touch of flavor that pairs well with the sweetness of the caramelized onions.