Crispy, flavorful, salty and completely divine Lyonnaise potatoes will melt in your mouth! It is ridiculously easy to make these potatoes. They are crunchy on the outside, tender and fluffy inside. The ultimate comfort food!
What can you say about a dish that goes perfectly with everything? Evidently that you would happily welcome it at your table any time. If you’re looking for something like this, here is the recipe of Lyonnaise potatoes. It is a traditional French dish, originating from the city of Lyon in France, the region which is famous for being one of the main centers of French gastronomy. The classic Lyonnaise potatoes is a buttery potato dish, made of sliced potatoes sautéed with caramelized onions and served with chopped parsley for a color and mild contrast in flavor. What can be easier than that and what can be a better idea for a dinner?
The dish is very simple to make and the potatoes are crisp and at the same time very tender. It is just amazing how rich the taste is. They taste perfect on their own and pair well with anything but the best accompaniment to Lyonnaise potatoes is meat.
Though it is very easy to cook, there are some tricks that ensure you make the dish properly and get the most out of it, because when cooked poorly, the potatoes taste like bad home fries.
First of all, choose the potatoes properly, Yukon Gold with bright yellow flesh is perfect for this dish. You can also add some paprika for richer color.
PARBOILING THE POTATOES
In some recipes, you start cooking immediately without parboiling the potatoes first. I insist on that potatoes should be parboiled (partially boiled) for faster cooking, crispness, and tenderness before you sauté them in oil. Slice the parboiled potatoes in rounds nearly ½ inch in thickness so that they do not fall apart easily. Test the readiness with the fork – the potatoes should be slightly tender but still firm.
CARAMELIZING THE ONIONS
For caramelizing the onions properly it’s better to use large, heavy bottom cast iron skillet. A non-stick frying pan is really good for this. Sauté the onions over low heat, stir frequently to prevent onions from burning until the color is even and they are tender and slightly golden.
To ensure the crispness of potatoes you can cook them in four batches. Serve immediately when hot.Print
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