Lyonnaise potatoes

Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. Lyonnaise means "from Lyon", or "Lyon-style", after the French city of Lyon. The potatoes are often par-cooked before sautéeing,[1] else raw cooked in the pan. Fannie Farmer included two recipes for the potatoes in the Boston Cooking-School Cook Book. Newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.[2]

Lyonnaise potatoes
Place of originFrance
Main ingredientsPotatoes, onions, butter, parsley

See also

References

  1. Moore, Mary (February 19, 1949). "Plenty Of 'Different' Potatoes". The Windsor Daily Star.
  2. Kimball, Christopher. Fannie's Last Supper. Hachette.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.