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Recipe: Lyonnaise Potatoes, VegFusion Style

Lyonnaise Potatoes

We have had the opportunity to host our next-door neighbour recently. Before we invited her, I asked if there was anything she doesn’t like or can’t tolerate. It turns out, she is quite happy to have lots of vegetables but not too keen on cream, cheese or chilli. So, this is the menu I put together for the evening:
• Pesto, sun-dried tomato and parmesan canape (recipe coming soon)
• Faux-fish with orange sauce
• Lyonnaise Potatoes
• Red cabbage and tomato salad with French salad dressing
• Macaroons (4 different flavours)

As you can see, the side dish; Lyonnaise Potatoes is the recipe for this post. I used kipfler potatoes. I actually think they are one of the tastiest potato varieties. They somehow retain their waxiness even after they are baked or boiled as in this recipe. As a bonus, I also had the opportunity of picking my own kipfler potatoes at the supermarket. Here’s my take on this classic French dish. Enjoy!

Lyonnaise Potatoes, VegFusion Style
500 gr kipfler potatoes
100 gr butter
2 tablespoons canola oil
2 large onions, thinly sliced
1 clove of garlic, finely chopped
100 ml vegetable stock
Salt and pepper, to taste
¼ cup coarsely chopped flat-leaf parsley leaves

• Brush the mud off of kipfler potatoes under running water. Drain and peel the whole lot. Rinse them again. Cut the potatoes into 1 cm pieces.
• Steam the potatoes until almost cooked. Heat 50 gm butter and 1 tbsp oil in a heavy-based saucepan, add onion and garlic and cook, stirring occasionally, over low-medium heat for 20 minutes or until golden and caramelised.
• Heat remaining butter and oil in a large frying pan over high heat, add potatoes and fry for 5 minutes or until golden.
• Add onion mixture and combine well.
• Add stock and bring to the boil, then remove from heat and season to taste.
• Garnish with fresh parsley and serve warm.

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