Ingredients
POTATOES
1 kg
WHITE ONIONS
300 gr
BUTTER
50 gr
PARSLEY
2 sprigs
SALT to taste
EXTRA
VIRGIN OLIVE OIL
to taste<\/p>\n\n\n\n
Potatoes \u00e0 la Lyonnaise are a typical side dish of French cuisine, originating, in particular, from the city of Lyon. It is a preparation with an intense and decisive flavor, ideal to accompany stews and roast meat, but also grilled fish, vegetarian dishes and soft omelettes.<\/p>\n\n\n\n
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To prepare them properly, you will have to plan for a double cooking of the potatoes that will be first blanched on the stove starting from cold water, then peeled and cut into not too thin rounds and finally left to cook in a large pan with a knob of melted butter, without overlapping them, until they are golden on the outside and tender in the center. At this point you will only have to delicately remove the vegetables, saut\u00e9 the onions in the same pan, cut into slices with more melted butter and a drizzle of extra virgin olive oil, and finally flavor everything with a handful of chopped parsley.<\/p>\n\n\n\n
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When they are soft and translucent, pour the onions on the crispy potato slices, and that’s it. The result will be a fragrant and fragrant dish, perfect to bring to the table for any family lunch or dinner.<\/p>\n\n\n\n
Excellent to eat as soon as they are plated, potatoes Lyonnaise can be stored in the fridge, in an airtight container, for a maximum of 1 day. If you have any left over, you can also use them to enrich egg omelettes or tasty rustic pies, or you can saut\u00e9 them on the stove with cubes of speck or bacon.<\/p>\n\n\n\n
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When buying, choose yellow-fleshed potatoes: more compact and less floury than white ones, they will not fall apart during cooking and will be very tasty.<\/p>\n\n\n\n
Discover how to prepare potatoes Lyonnaise following the step by step procedure and tips. If you liked this recipe, also try baked potatoes and onions or try your hand at Duchess potatoes.<\/p>\n\n\n\n
How to make Lyonnaise potatoes<\/p>\n\n\n\n
Step 1
Place the potatoes in a large pot, cover with cold water 1, place on the heat and leave to cook for approximately 25 minutes from when it starts to boil.<\/p>\n\n\n\n
Step 2
Once the cooking time is up, drain the potatoes and peel them while still hot 2.<\/p>\n\n\n\n
Step 3
Cut them into slices that are not too thin 3.<\/p>\n\n\n\n
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Step 4
Melt half the butter in a non-stick pan and make a layer with the sliced \u200b\u200bpotatoes, taking care not to overlap them 4; then brown for about 5 minutes.<\/p>\n\n\n\n
Step 5
When they are golden and fragrant, turn off the heat and transfer the potatoes to a plate 5.<\/p>\n\n\n\n
Step 6
In the same pan where you cooked the potatoes, pour the sliced \u200b\u200bonions with the remaining melted butter and a drizzle of extra virgin olive oil 6, and leave them to cook for about 15 minutes or until they are soft.<\/p>\n\n\n\n
Step 7
Add salt, season with the washed and chopped parsley 7 and mix briefly; then cover the potatoes with the wilted onions.<\/p>\n\n\n\n
Step 8
Bring the Lyonnaise potatoes to the table 8 and serve them immediately, hot and fragrant.<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsPOTATOES1 kgWHITE ONIONS300 grBUTTER50 grPARSLEY2 sprigsSALT to tasteEXTRAVIRGIN OLIVE OILto taste Potatoes \u00e0 la Lyonnaise are a typical side dish of French cuisine, originating, in particular, from the city of […]<\/p>\n","protected":false},"author":2,"featured_media":12714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-12713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/12713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12713"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/12713\/revisions"}],"predecessor-version":[{"id":12715,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/12713\/revisions\/12715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/12714"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}