5 Ingredients or Fewer
Potatoes à la Lyonnaise
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12 Reviews
Lindalilly
July 9, 2018
...want to try this but just a bit of clarification about ‘petite’. Would this mean the baby sized potatoes one sees everywhere these days...tiny red or yellow or even purple ones? Or could small Yukon Gold or Russets be used?
judy
May 28, 2018
Did these, but did not peel. I never peel potatoes to begin with, but petite? too much work. These were delicious
ChefJune
November 3, 2014
I love potatoes! and these are really goodies. I've seen them called "Lyonnaise" before and I probably did, too... back in the day. However, I spend quite a bit of time in Lyon, and I've never seen potatoes like these there!
Susan; If I were making these dairy-free, I'd probably sub the butter with chicken or duck fat.
Susan; If I were making these dairy-free, I'd probably sub the butter with chicken or duck fat.
nycnomad
October 30, 2014
I like my potatoes done very simply, diced and tossed in olive oil, sprinkled with thyme, cumin and paprika and roasted at 400F for 20-35mins. :D
Leith D.
October 28, 2014
I love scalloped potatoes cooked in Creme fraiche with Gruyere They are decadent and delicious.
bethgirl
October 28, 2014
I love potatoes of all kinds…my favorite is probably gratins, layered with butter, cheeses and herbs…but these Potatoes ala Lyonaisse may eclipse that on my Potato Top 10!
tripletree
October 28, 2014
I fell in love with Jacques Pepin's recipe for Potatoes Fondantes years ago: savory, buttery, lightly smashed, with an edge of rosemary. They always please dinner guests because the dish looks so humble, but the flavor is incredible!
Liz K.
October 27, 2014
Thank you, thank you! I made a version of these potatoes years ago, and had forgotten how wonderful they were until now. I'll definitely make them again soon, but for me, potato heaven is curling up with a bowl of mashed potatoes topped with salt, pepper and lots of butter!
amysarah
October 27, 2014
Maybe it's the 'never gets old' potato dish? I love them too - sometimes I peel/boil/cool/slice the potatoes ahead of time to make it easier at dinner. Interesting that you do the onions separately. Will try that!
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