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Lyonnaise Potato

 INGREDIENTS:

  1. Potatoes 500 grams peeled and sliced into 1/4th" thick roundels
  2. Butter 3 tbsp
  3. Vegetable oil 3 tbsp
  4. Onions 4 thinly sliced
  5. Paprika powder 1/2 tsp
  6. Parsley 1/2 tsp
  7. Black Pepper Powder to taste
  8. Coriander stalks 1 tsp finely chopped 
  9. Salt as per taste

METHOD:

Serving Size: 3-4

Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10 minutes to remove excess starch. This makes them crispier.

Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel.

Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering.

Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl.

Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 minutes until the potatoes are golden brown and crispy on both sides.

Return the onions to skillet and season to taste with salt. Toss to combine.


Season with black pepper powder, parsley, salt and paprika. Garnish with chopped coriander stems and chili flakes before serving.

Enjoy lyonnaise potatoes hot and crispy on their own or with fried or sunny side up eggs and salad.












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