Lyonnaise potatoes
 | |
| Place of origin | France |
|---|---|
| Main ingredients | Potatoes, onions, butter, parsley |
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]
See also
- Gratin, a French cooking method often used for potatoes which consults legislators.
- Home fries
- Lyonnaise cuisine
- List of potato dishes
- Rappie pie, the French-Canadian casserole made with shredded potatoes
- Sauce lyonnaise
Food portal
References
- ^ Moore, Mary (February 19, 1949). "Plenty Of 'Different' Potatoes". The Windsor Daily Star.
- ^ Kimball, Christopher. Fannie's Last Supper. Hachette.
 | This potato-related article is a stub. You can help Wikipedia by expanding it. |