Pommes Lyonnaise, or Lyonnaise potatoes are a French dish of sliced potatoes and onions, sautéed in butter and sprinkled with parsley.
I’d been trying to decide on what potato recipes to cook for myself, so I could buy the correct sort of potato. Having decided to cook patatas bravas, which require a waxy potato, I needed to find another recipe to use up the rest of the bag. Step forward Pommes Lyonnaise, mainly as I had the rest of the ingredients at home.
I par-boiled the potatoes for about ten minutes, then dumped them into a colander to drain. After sorting out the kids, I got on the rest of the dish, which didn’t take that long. For some inexplicable reason, I added some dark brown muscovado to the sautéed onion, evidently to help caramelise them. I should definitely have used a little caster sugar, rather than the muscovado, as that brought far too much flavour and sweetness to the end result.
While the onions were cooking, I sliced the potatoes. I threw away all the end bits, leaving only slices that had no skin on both sides. After removing the onions from the pan, I sautéed the potato slices in some more butter. This was done in two batches, as even our big skillet wasn’t big enough to fit all the slices in one go. Finally a bit of chopped parsley was sprinkled over the top, then the whole lot dumped onto a plate.
If I was to make it again, then I’d probably use a slightly bigger onion and definitely not add any muscovado. As a plate of food on its own, I’m not sure it really worked. I think it’s definitely in the side dish category and needs to be served as an accompaniment to something.