Best 4 Jamie Oliver Lyonnaise Potatoes Recipes
**Potatoes Lyonnaise: A medley of flavors and textures**
Potatoes Lyonnaise is a classic French dish that combines the flavors of tender potatoes, caramelized onions, and crispy bacon. It's a versatile dish that can be served as a main course or a side dish, and it's perfect for any occasion. Whether you're looking for a hearty breakfast, a filling lunch, or a satisfying dinner, Potatoes Lyonnaise is sure to hit the spot.
The star of this dish is the potato. Choose a waxy potato variety, such as Yukon Gold or Red Bliss, which will hold its shape well during cooking. The potatoes are sliced and then fried until golden brown and crispy. The onions are caramelized until they're soft and sweet, and the bacon adds a smoky, salty flavor. The combination of these three ingredients creates a medley of flavors and textures that is simply irresistible.
Potatoes Lyonnaise can be prepared in advance, making it a great option for busy weeknights. Simply cook the potatoes and onions ahead of time and then reheat them when you're ready to serve. You can also add other ingredients to your Potatoes Lyonnaise, such as mushrooms, bell peppers, or cheese. Feel free to experiment and create your own unique version of this classic dish.
Ready to give Potatoes Lyonnaise a try? Here are three delicious recipes to choose from:
* Classic Potatoes Lyonnaise: This recipe is a simple and straightforward version of the dish. It's made with potatoes, onions, and bacon, and it's seasoned with salt and pepper.
* Herbed Potatoes Lyonnaise: This recipe adds a touch of herbs to the dish, giving it a more complex flavor. It's made with potatoes, onions, bacon, parsley, thyme, and rosemary.
* Cheesy Potatoes Lyonnaise: This recipe is a cheesy lover's dream. It's made with potatoes, onions, bacon, and cheese. The cheese melts and bubbles, creating a gooey and delicious topping.
No matter which recipe you choose, you're sure to enjoy this classic French dish. So what are you waiting for? Give Potatoes Lyonnaise a try today!
LYONNAISE POTATOES
This is a classic dish with sliced potatoes and onions.
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
- Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
- Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
- Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g
CLASSIC LYONNAISE POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
- Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
- Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.
BROKEN POTATOES
Provided by Jamie Oliver
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
- Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.
NEW POTATOES 'LYONNAISE'
These golden, herby roasties are a great side dish for spring
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat the butter in a large pan. When foaming, add 2 tbsp olive oil and the onions. Cook over a medium-low heat until softened and golden, about 30 mins. When the onions have softened, stir in the garlic and thyme. Season and set aside.
- Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add the potatoes and boil for 5 mins before draining well.
- Mix the drained potatoes with the remaining oil and some seasoning in a large roasting tin. Roast for 30 mins, turning halfway, until golden. Stir in the onion mixture and roast for 10 mins more until hot.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
Tips:
- Choose the right potatoes: Waxy potatoes like Charlotte, fingerling, or new potatoes are the best for Lyonnaise potatoes, as they hold their shape well during cooking.
- Slice the potatoes evenly: This will ensure that they cook evenly and look more aesthetically pleasing.
- Don't overcrowd the pan: Make sure there is enough space between the potato slices so that they can cook evenly and get crispy.
- Cook the potatoes over medium heat: This will help them cook through without burning.
- Don't stir the potatoes too much: Stirring will break up the potatoes and prevent them from getting crispy.
- Season the potatoes well: Salt and pepper are essential, but you can also add other herbs and spices to taste.
- Serve the potatoes immediately: Lyonnaise potatoes are best served hot and crispy, so don't let them sit around for too long before serving.
Conclusion:
Lyonnaise potatoes are a classic French dish that is easy to make at home. With just a few simple ingredients, you can create a delicious and satisfying side dish that is perfect for any occasion. So next time you're looking for a new potato recipe, give Lyonnaise potatoes a try.
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