Best 3 Pan Fried Potato Cake With Onions And Bacon Potatoes Lyonnaise Recipes
Indulge in the delectable symphony of flavors with our pan-fried potato cake, a culinary masterpiece that blends the rustic charm of potatoes with the aromatic allure of onions and the smoky richness of bacon. This classic French dish, known as pommes lyonnaise, is a testament to the art of transforming simple ingredients into an extraordinary feast. With its crispy golden crust, tender中はみ出さんばかり, and irresistible medley of textures and flavors, our pan-fried potato cake promises a sensory journey like no other. Accompanied by three diverse yet equally tempting recipes – a classic Lyonnaise sauce, a tangy mustard sauce, and a vibrant green sauce – this versatile dish caters to every palate, ensuring an unforgettable and flavorsome experience.
Check out the recipes below so you can choose the best recipe for yourself!
JAMIE'S LYONNAISE POTATO CAKE
Steps:
- Preheat the oven to 400 degrees F (200 degrees/Gas 6).
- Bring a large pan of water to the boil, add the potatoes, and parboil them for 3 to 4 minutes. Drain and set aside. Heat some olive oil in a pan and fry the onions gently with the thyme leaves until meltingly soft. Add the balsamic vinegar and remove from heat. Remove onions to a plate.
- Using the same pan (no need to wash it), lay half the potatoes in the bottom and season with salt and pepper. Follow with the onions in 1 layer, seasoning again, then the rest of the potatoes. Bake in the preheated oven for about 45 minutes.
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.
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
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato cakes.
- Cook the potatoes thoroughly: Undercooked potatoes will make the potato cakes mushy. Make sure to cook them until they are fork-tender.
- Mash the potatoes until smooth: Lumpy potatoes will make the potato cakes unevenly cooked. Make sure to mash them until they are completely smooth.
- Season the potatoes well: Don't be afraid to add plenty of salt and pepper to the potatoes. This will help to bring out their flavor.
- Use a hot skillet: A hot skillet will help to create a crispy crust on the potato cakes.
- Don't overcrowd the skillet: If you overcrowd the skillet, the potato cakes will not cook evenly. Make sure to leave enough space between each potato cake.
- Flip the potato cakes carefully: Potato cakes are delicate, so be careful when flipping them. Use a spatula that is wide enough to support the entire potato cake.
- Serve the potato cakes immediately: Potato cakes are best served immediately after they are cooked. They can be served with a variety of dipping sauces, such as ketchup, mayonnaise, or sour cream.
Conclusion:
Potato cakes are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect potato cakes every time.
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