Desserts
Lyonnaise potatoes
Ingredients
- 3 large onions, sliced
- 2 tbsp olive oil
- 50g/1¾oz butter
- 1.2kg/2lb 12oz medium potatoes, like Desiree, Maris Piper or Elfe, peeled
- 2 tbsp finely chopped flatleaf parsley, plus extra to serve if you like
- 2 tbsp fresh thyme leaves, plus extra to serve if you like
- 2 garlic cloves, thinly sliced
- salt and freshly ground black pepper
Method for Lyonnaise potatoes
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Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet – this might take up to 30–35 minutes.
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Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6.
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When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together – you can do this in the frying pan if they fit, or a large mixing bowl.
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Tip everything into a large baking dish – you don’t want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top.
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Bake for 35–40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary.
Lyonnaise potatoes