Lyonnaise potatoes boiled, sliced cold and fried until the edges go gold, with dark onions folded through at the end.
Serves 4 | 15 min boil | onions cooked dark in their own pan | 90 seconds together at the end
Lyonnaise potatoes are a French classic of fried potatoes and onions. Cooking the two apart and joining them at the end keeps the potato edges crisp.
In French cooking anything a la lyonnaise comes with onions, after Lyon and the onions grown around it. The potatoes are boiled whole and sliced cold on purpose: a cold set slice holds its shape in hot fat, where a raw one breaks up and a warm one crumbles. Rinsing the cut faces matters for the same reason, since loose starch is what glues slices to each other and to the pan. Charlotte and the other salad potatoes hold; a floury baking potato falls apart.
INGREDIENTS (serves 4)
– 500g potatoes
– 3 yellow onions
– 8 tbsp oil
– salt to taste
METHOD
1. Boil the potatoes for 15 minutes, cool, then slice 1cm thick and rinse off the starch.
2. Slice the onions into rings and separate them.
3. Cook the onions slowly in their own pan with a little salt until dark.
4. Fry the potato slices in hot oil in a second pan until the edges are gold.
5. Turn each slice once so both faces crisp.
6. Tip the dark onions in with the potatoes in the last 90 seconds and fold together.
7. Push into a mound and serve at once.
Cook the onions and potatoes in separate pans so the onion water doesn’t soften the crust.
Serve it the moment the onions go in. It keeps two days in the fridge and the only way back is a hot dry pan, because a microwave undoes the crust completely. Steak, or a fried egg and nothing else.
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