The Lyonnaise potatos, or Lyon apples, are a dish made from potatoes cut into slices and sautéed in a pan with butter, to which we add chopped onion and browned in butter and chopped parsley. The potatoes can be sautéed raw, or cooked whole in water.
The expression “Lyonnaise-style potatoes” is attested, at least since 1806, in The imperial cook by André Viard. A preparation "à la Lyonnaise" is characterized by the presence of a garnish made from chopped onions.
|Level of difficulty: easy|
|Preparation time : 10 min|
|Rest time : -|
|Cooking time : 15 min|
|Total time : 25 min|
|Ingredients: 6 people|
|1 kg of potatoes|
|50 g butter|
|2 or 3 onions|
|1 glass of dry white wine|
|20 g flour|
|salt / pepper / parsley|
- Peel and wash the potatoes. Cut into quarters.
- Peel and cut the onions into rings.
- In a frying pan, heat the butter and brown the potatoes and onions.
- Season, add the parsley, the glass of white wine and the flour dissolved in very little cold water.
- Mix well.
- Cover and cook for about 15 to 20 minutes.
- Serve hot !