Lyonnaise Potatoes

Servings : Serves 3-4

Potatoes make for the most ideal side dish, they go beautifully with meats of any choice. This dish is from the French city of Lyon, and consist of sliced pan-fried potatoes and thinly sliced caramelised onions, sautéed in butter and garnished with parsley or coriander.


  • 500gm white potatoes, peeled and sliced
  • 2 medium onions, sliced thinly
  • 2 tbsp. butter or oil
  • 1/2 tsp. garlic paste
  • 1/2 tsp paprika powder (optional)
  • 1/4 tsp. cumin powder (optional)
  • juice of half a lemon/lime
  • chopped fresh coriander or parsley for garnishing
  • salt and pepper as needed
  • oil as needed


Rinse the peeled and sliced potatoes well, put them in a pan and cover with water. Bring to a boil and allow them to simmer gently for about 3-4 minutes. They should still have a bite to them when you are done, not fully cooked. Drain and put the slices on kitchen towels to blot out excess water.

Heat some oil and then deep fry the parboiled potato slices until golden and cooked through. Remove onto kitchen towels to blot out excess oil.

Heat the 1 tbsp butter or oil in a pan, add the sliced onions and fry until they are caramelised. Next add the garlic paste and stir for a few seconds. Then add the fried potatoes, sprinkle some salt, pepper, paprika and cumin powder. Mix everything together gently. Then squeeze in some lemon juice and sprinkle the fresh coriander.

For a healthier twist, do not deep fry the potato slices, instead add the par-boiled slices into the pan with the caramelised onions in a single layer, cover the pan and keep on low heat until they are cooked through. Alternatively you can put them in a 200 C oven for about 10-12 minutes or until the potatoes are tender and browned on top.

Serve and enjoy!

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