Ultimate Potatoes Lyonnaise
This dish is a classic French dish appreciated for its simplicity and savory flavor that features thinly sliced potatoes cooked with onions, herbs, and butter until they are golden and crispy.
Ingredients
- 3 large onions sliced
- 2 tablespoon olive oil
- 50 gr unsalted butter
- 1 kg medium potatoes like Desiree or Maris Piper, peeled
- 2 tablespoon finely chopped flatleaf parsley plus extra to serve
- 2 tablespoon fresh thyme leaves plus extra to serve if you like
- 2 garlic cloves thinly sliced
- salt and freshly ground black pepper
Instructions
- Place the sliced onions, garlic, olive oil and half the butter in a large frying pan. Cook over a low-medium heat until the onions are soft but not golden-brown yet, this might take up to 30–35 minutes.
- Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 5mm/.25 inch thick slices. Once the water is boiling, add the potatoes and when the water has returned to a boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry.
- When the onions are done, remove from the heat and stir in the parsley and thyme and season well. Gently toss the onion mixture and par-boiled potatoes together, you can do this in the frying pan if they fit, or a large mixing bowl.
- Tip everything into a large baking dish, you don’t want the mixture to sit any deeper than 5cm/2 inch. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top.
- Heat the oven to 200°C/180°C/Gas 6.
- Bake for 45 minutes, or until the potatoes are cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary.
Notes
You can prepare up to Step 4 several hours in advance.
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