Best Classic Lyonnaise Potatoes Recipes

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CLASSIC LYONNAISE POTATOES



Classic Lyonnaise Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Salt and white pepper
1 stick butter
1 tablespoon finely chopped parsley
2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic

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.

CLASSIC LYONNAISE POTATOES



Classic Lyonnaise Potatoes image

If you like buttery potatoes with lots of caramelized onions, then this is your dish. This dish goes well with anything.

Provided by L. Duch

Categories     Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs idaho potatoes, peeled and slice 1/2 inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic
salt and pepper
1/2 cup butter

Steps:

  • Preheat the oven to 400°F.
  • Place the potatoes in a pot of salted water.
  • Bring to boil and blanch for 2 minutes, until tender, but not to where they fall apart when putting them in baking dish.
  • Remove from heat, drain and cool.
  • In large sauté pan, heat the olive oil.
  • When the oil in hot, add the onions.
  • Season with salt and pepper.
  • Sauté until caramelized, adding in garlic just before onions are done and sauté a few minutes more until garlic is cooked.
  • Remove onions from pan.
  • Melt butter in pan then pour butter into baking dish.
  • Layer potatoes then onions and repeat until onions and potatoes are gone seasoning with salt and pepper between layers.
  • Place into 400°F oven and bake for 10-12 minutes or until golden brown.
  • This will make about 4-6 servings, depending on the size of the onions and potatoes.
  • This is a wonderful buttery and oniony potatoes dish and goes well with anything and takes very little time.

Nutrition Facts : Calories 490.3, Fat 30.1, SaturatedFat 15.6, Cholesterol 61, Sodium 181.2, Carbohydrate 52.2, Fiber 6.6, Sugar 6.5, Protein 6.1

CLASSIC LYONNAISE POTATOES



Classic Lyonnaise Potatoes image

Potatoes, onions, garlic and butter. It's that simple and oh-so-good, one of those classic dishes that never goes out of style.

Provided by EdsGirlAngie

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

4 russet potatoes or 4 yukon gold potatoes, peeled and cut in half lengthwise,then cut into 1/2 inch slices
1 tablespoon olive oil
1 large onion, thinly sliced
1 clove garlic, chopped
4 tablespoons butter
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place potatoes in a pot of water; bring to a boil and boil 2 minutes.
  • Drain, quickly rinse with cold water and set aside.
  • Heat olive oil in an ovenproof pan over medium-high heat.
  • Add onion slices and saute until slightly browned.
  • Add garlic and saute about 10 minutes more, until onions are caramelizing.
  • Transfer onions and garlic to a bowl.
  • Melt butter in bottom of pan, scraping up browned bits.
  • Add potatoes and onions and stir gently to combine wih butter.
  • Season to taste with salt and pepper.
  • Bake in preheated 400 degree F oven for about 20 minutes or until potatoes are tender and lightly browned on top.

Nutrition Facts : Calories 312.5, Fat 15.1, SaturatedFat 7.8, Cholesterol 30.5, Sodium 95.9, Carbohydrate 41.3, Fiber 5.2, Sugar 3.3, Protein 4.8

CLASSIC LYONNAISE POTATOES



CLASSIC LYONNAISE POTATOES image

Number Of Ingredients 9

Ingredients
2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic
Salt and white pepper
1 stick butter
1 tablespoon finely chopped parsley
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/classic-lyonnaise-potatoes-recipe.html?oc=linkback

Steps:

  • Directions 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. Recipe courtesy of Emeril Lagasse, 1999 Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/classic-lyonnaise-potatoes-recipe.html?oc=linkback

CLASSIC LYONNAISE POTATOES



Classic Lyonnaise Potatoes image

This simple combination of potatoes and onions is anything but ordinary.

Provided by @MakeItYours

Number Of Ingredients 7

2 tablespoons olive oil
2 pounds Idaho potatoes, peeled and sliced 1/4 inch thick
Salt and freshly ground white pepper
4 tablespoons (1/2 stick) butter, cut into pieces
3 onions, julienned
2 tablespoons chopped garlic
1 tablespoon finely chopped fresh parsley leaves, for garnish

Steps:

  • 2 tablespoons olive oil 2 pounds Idaho potatoes, peeled and sliced 1/4 inch thick Salt and freshly ground white pepper 4 tablespoons (1/2 stick) butter, cut into pieces 3 onions, julienned 2 tablespoons chopped garlic 1 tablespoon finely chopped fresh parsley leaves, for garnish

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