If you are in the mood for hearty dishes, you can prepare quick and appetizing fillings by preparing Lyonnais potatoes. Such versatile recipes can be easily combined with potato dishes such as fried or roasted potatoes and ensure an irresistible taste. Cut into slices or pieces and refined with suitable spices and ingredients, you can enjoy them as a main course as well as a side dish or starter. So let the following examples inspire you and try out some tasty and filling variants for yourself!
This is how you can cook Lyon potatoes tastefully
In a pan or in theFried potatoes can be baked in the ovenusually prepared quickly. This makes them crispy and aromatic, with perfect browning. Adding onions also adds an aromatic note.
In addition, you can create such recipe ideas for several people if you are short on time or have a limited budget. It can be tempting for most people to make such dishes themselves without much effort. The golden brown and spiced combinations not only whet the appetite, but can satisfy both small and large hungers.
The best part is that you can easily prepare fried potatoes this way. You can also use the Lyonnaise potatoes unpeeled and combine them creatively in a pan or in the oven for quick and easy preparation.
Simply throw the slices onto a baking sheet if you want to save yourself a lot of cookware. The French method of preparation further enhances the oven or pan dish by adding caramelized onions and lots of butter. Here are some suggestions you can try yourself at home.
Prepare the classic in the oven with garlic and thyme
According to French tradition, this classic dish is sautéed on the stove, but serving it as a side dish to a Sunday roast will delight your guests or family just as easily. So instead, use a baking pan in the oven to easily complete the recipe without frying. Another advantage of this dish is that it is also suitable for vegetarians. For example, serve the classic as a vegetarian dinner by garnishing it with beautifully arranged lettuce leaves.
Ingredients:
- 3 large onions, sliced
- 2 tbsp olive oil
- 50 g Butter
- 1.2 kg medium potatoes, peeled
- 2 tablespoons finely chopped fresh parsley, or more for serving if desired
- 2-3 tbsp fresh thyme leaves
- 2 garlic cloves, thinly sliced
- Salt and freshly ground black pepper to taste
Preparation:
- First, toss the sliced onions, olive oil, and half the butter into your largest skillet.
- Then sauté the ingredients over low to medium heat until the onions soften but are not yet golden brown - this may take a little more time.
- Meanwhile, bring a large pot of salted water to the boil and cut the Lyons potatoes into 1cm/½ thick slices.
- Once the water is boiling, add the potatoes and bring back to the boil before setting the kitchen timer for 3 minutes.
- Then pour off the water and leave the potatoes in the sieve to steam dry.
- Now preheat your oven to 200°C.
- Then remove the pan from the heat and add the parsley, thyme, garlic and the spices.
- First, mix everything carefully in the frying pan or, if space is limited, in a large mixing bowl.
- Then tip the mixture into a large baking dish, making sure not to let it sit too low on the bottom.
- Then spread the remaining butter over the top and bake for about 35-40 minutes or until the top becomes golden brown and crispy.
- A small additional garnish of chopped parsley and fresh thyme is nice, but not entirely necessary.
Mediterranean-style Lyonnais potatoes with olives, sheep's cheese and sun-dried tomatoes
Generally called in French, pommes de terre lyonnaises are a crispy but tender potato dish. However, combining the potatoes in wedges or slices with sliced caramelized onions, green olives, cheese and sun-dried tomatoes can add even more color as well as a mild flavor contrast to the dish. In addition, a dish prepared in a Mediterranean style is also suitable as a side dish for fish or meat dishes.
Ingredients:
- 1.5 kg potatoes of your choice
- 1 tablespoon kosher salt or regular salt
- 3 tbsp virgin olive oil for frying
- 2 larger onions, sliced
- 1 shallot, also sliced
- 4 finely chopped garlic cloves
- 2 tbsp unsalted butter
- 1 teaspoon white pepper, freshly ground
- 8 green Greek olives, pitted and roughly chopped
- 3 tablespoons dried tomatoes in olive oil, roughly chopped
- 2 tbsp chopped parsley
Preparation:
- First, boil the washed potatoes, unpeeled and whole, in a pot with cold water
- Then add 1 teaspoon salt and reduce heat to medium-high for about 8 minutes.
- First, drain the potatoes well and allow them to cool slightly and then remove the skin or leave them as is.
- Then cut the Lyon potatoes into thicker slices.
- Then sauté the onions and shallots in the heated olive oil over low heat for 8-10 minutes without burning them and season with 1 teaspoon salt.
- Add the garlic and cook until lightly golden, 2 minutes.
- Leave as much oil in the pan as possible, then transfer the vegetables to a cutting board and set aside.
- Meanwhile, preheat the oven and divide the sliced potatoes into 4 portions.
- In the same pan, melt 2 tablespoons of butter over medium heat, add the first batch of potatoes and fry on both sides until golden brown.
- Season to taste with white pepper and salt and repeat with the remaining potatoes.
- Grease a baking dish and finish cooking all the potatoes in the oven for about 15 minutes.
- Finally, sprinkle with the remaining ingredients and serve warm.
Prepare the potato dish with cream and serve with meat
The delicious Lyonnais potatoes are also a suitable dish for a family or holiday gathering because they are simple and delicious. Still, the dish is fancy enough to serve meat such as turkey, chicken, ham, pork, beef steaks or even duck. This way you will not overwhelm the taste of the main dish and will be able to offer your guests a tasty side dish.
Ingredients:
- approx. 2 kg of unpeeled red potatoes
- 2 tablespoons virgin olive oil
- 4 onions, thinly sliced
- 3 tablespoons fresh, minced garlic
- 1/2 cup unsalted sweet cream butter
- 3 tablespoons cream
- coarse sea salt and freshly ground black pepper to taste
- 1 teaspoon sugar
- 1/2 cup cheddar cheese
- 1/2 cup fresh and coarsely chopped parsley leaves
Preparation:
- First, cut the unpeeled potatoes into even, thick slices.
- Place the potato slices in a large pot, cook for 5 minutes and set aside to drain well.
- Heat a large pan with olive oil and then add the onions.
- Fry the onions until golden brown or caramelized and stir in the garlic for another minute.
- Start by putting the onions and garlic in a bowl and melt the butter in the pan over low heat back on the stove.
- Grease a baking or casserole dish and add 1/3 of the potato mixture. Arrange the potato slices in rows and sprinkle some salt and pepper on them.
- Then cover the potato layer evenly with 1/2 of the onion mixture and add the other half of the remaining potatoes.
- Season the whole thing again with salt and pepper and drizzle with the cream.
- Layer the rest of the onion mixture on top and sprinkle everything with the teaspoon of sugar.
- Drizzle in the remaining butter, followed by the parsley.
- Bake about 20 minutes or until potatoes are tender, golden brown, and slightly crispy.
- Sprinkle the cheddar cheese on top during the last 5 minutes of cooking time and continue baking until just melted.
