Lyonnaise potatoes

Pan-fried potatoes

Lyonnaise potatoes

Place of origin| France
Main ingredients| Potatoes, onions, butter

Lyonnaise potatoes (French: pommes de terre sautées à la lyonnaise, pronounced [pɔm də tɛʁ sotez‿a la ljɔnɛz]) – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions.

Lyonnaise potatoes (Philippines)

## History and ingredients

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The culinary term à la lyonnaise – in the style of Lyon – which is applied to numerous French dishes, generally means that onions are a key part of the recipe.[1] Potatoes à la lyonnaise are sautéed and served with fried onions. All five recipes mentioned below, dating from 1806 to 1970, call for the potatoes to be boiled, peeled and sliced, before frying.

André Viard, in Le Cuisinier impérial (1806), stipulates that the potatoes are to be sliced and covered with onion purée before being fried in butter and served with sliced onions that have been gently simmered in water.[2] By the mid-19th century, recipes specified that the onions, as well as the potatoes, should be fried. In Alexis Soyer's recipe (1846) the onions are fried in butter and the sliced boiled potatoes are added to the pan. Soyer adds chopped parsley and lemon juice.[3]

August Escoffier (1907) recommends frying the potatoes and the onions separately in butter before combining them and sprinkling them with chopped parsley.[4] Marcel Boulestin's recipe (1931) adds the onion raw to the pan in which the potatoes are frying.[5] Elizabeth David (1970) specifies frying the onions first and adding them to the frying potatoes when the latter are very nearly cooked. She recommends either butter or beef dripping for frying both ingredients, and comments that the dish cooked in this way "bears little resemblance ... to the greasy mixture of unevenly browned potatoes and frizzled onions which usually passes for pommes lyonnaises".[6]

## See also

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* Food portal

* Gratin, a French cooking method often used for potatoes
* Home fries
* Lyonnaise cuisine
* List of potato dishes
* Rappie pie, the French-Canadian casserole made with shredded potatoes
* Sauce lyonnaise

## Notes

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1. ^ "Lyonnais". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
2. ^ Viard, pp. 386–387
3. ^ Soyer, pp. 470–471
4. ^ Escoffier, pp. 1041–1042
5. ^ Boulestin, p. 109
6. ^ David, pp. 251–252

## Sources

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* Boulestin, Marcel (1931). What Shall We Have Today?. London: Heinemann. OCLC 499225260.
* David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
* Escoffier, Auguste (1907) [1903]. Le Guide culinaire (second ed.). Paris: Bibliothèque professionnelle. OCLC 1202735677.
* Soyer, Alexis (1846). The Gastronomic Regenerator. London: Simpkin and Marshall. OCLC 1505372.
* Viard, André (1806). Le Cuisinier impérial. Paris: Barba. OCLC 763819873.

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Potato dishes

Baked or roasted|

* Baeckeoffe
* Baked potato
* Fondant potatoes
* Funeral potatoes
* Gratin dauphinois
* Hasselback potatoes
* Jansson's temptation
* Knish
* Kouign patatez
* Kugel
* Kugelis
* Panackelty
* Pâté aux pommes de terre
* Pommes Anna
* Pommes boulangère
* Potato babka
* Potato scone
* Potato skins
* Potato waffle
* Potatoes au gratin
* Rappie pie
* Rumbledethumps
* Sweetened potato casserole
* Tartiflette
* Yapchik

Boiled or stewed|

* Aloo gosht
* Aloo tikki
* Älplermagronen
* Bryndzové halušky
* Carapulcra
* Cepelinai
* Coddle
* Kroppkaka
* Lancashire hotpot
* Lobscouse
* Nikujaga
* Ocopa
* Papa a la huancaína
* Papas arrugadas
* Papas chorreadas
* Papet Vaudois
* Pitepalt
* Poutine râpée
* Raclette
* Raspeball
* Salt potatoes
* Selat solo
* Stovies
* Szilvásgombóc

Bread|

* Lefse
* Rewena bread
* Wrap roti

Fried|

| French fries|

* Cheese fries
* Carne asada fries
* Chili cheese fries
* Kapsalon
* Poutine
* Chipsi mayai
* Chorrillana
* Curly fries
* Halal snack pack
* Lomo saltado
* Potato wedges
* Salchipapa
* Sandwiches and wraps
* California burrito
* Chip butty
* French tacos
* Mitraillette
* Spice bag
* Three-in-One
* Triple-cooked chips

|

Other deep-fried|

* Kripik kentang
* Papa rellena
* Pommes soufflées
* Potato chips
* Crisp sandwich
* Potato doughnut
* Potato fritters
* Batata vada
* Bonda
* Perkedel
* Pommes dauphine
* Vada
* Vada pav
* Tater tots
* Tornado potato

Pan- or griddle-fried|

* Bubble and squeak
* German fries
* Hash browns
* Home fries
* Lyonnaise potatoes
* Maluns
* Patatas bravas
* Potatoes O'Brien
* Potato pancakes
* Boxty
* Gamja-jeon
* Latke
* Llapingacho
* Patatnik
* Reibekuchen
* Pyttipanna
* Rösti
* Spanish omelette
* Trinxat
* Truffade

Other or mixed|

* Aloo pie
* Aloo chaat
* Aloo gobi
* Batata harra
* Péla
* Samosa
* Tombet

Mashed|

* Aligot
* Bangers and mash
* Brandade
* Brændende kærlighed
* Champ
* Clapshot
* Colcannon
* Croquette
* Duchess potatoes
* Himmel und Erde
* Hutspot
* Kartoffelkäse
* Mince and tatties
* Ragda pattice
* Skomakarlåda
* Stamppot
* Stoemp

Pies|

* Homity pie
* Shepherd's pie
* Woolton pie

Salads|

* Olivier salad
* Szałot

Soups|

* Ajiaco
* Gamja-ongsimi
* Gamja-tang
* Leek soup
* Sayur sop
* Vichyssoise

Other|

* Chuño
* Gnocchi
* Munini-imo
* Potato cake
* Potatonik

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