Lyonnaise Potatoes

This dish transforms humble white potatoes into a golden, crispy side dish inspired by Lyonnaise cuisine. The potatoes are first boiled until tender, then sliced and roasted with plenty of fat and sliced onions to achieve a perfect balance of soft interiors and crunchy exteriors. The aroma of roasting onions and black pepper fills the kitchen, creating an inviting atmosphere for dinner. It pairs beautifully with roast meats or hearty stews. While traditionally made with duck fat or butter, this recipe uses shortening for a rich, neutral flavor that allows the potatoes and onions to shine. It is a comforting, timeless addition to any family meal or holiday table.

Cooking Method: Baking, Boiling, Roasting, Steaming

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 100

Calories: 19530.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This dish transforms humble white potatoes into a golden, crispy side dish inspired by Lyonnaise cuisine. The potatoes are first boiled until tender, then sliced and roasted with plenty of fat and sliced onions to achieve a perfect balance of soft interiors and crunchy exteriors. The aroma of roasting onions and black pepper fills the kitchen, creating an inviting atmosphere for dinner. It pairs beautifully with roast meats or hearty stews. While traditionally made with duck fat or butter, this recipe uses shortening for a rich, neutral flavor that allows the potatoes and onions to shine. It is a comforting, timeless addition to any family meal or holiday table.

Ingredients

2 1/2 ga WATER; BOILING
31 pound POTATOES WHITE FRE
1 pound ONIONS DRY
1 quart SHORTENING; 3LB
2 teaspoon PEPPER BLACK 1 LB can
3 tablespoon SALT TABLE 5LB
1/2 cup SALT TABLE 5LB

Directions

1
Preheat the oven to 400&# 194;Â°F (200ÃÂ°C).
2
Place the potatoes in a large pot and cover them with salted boiling water.
3
Boil the potatoes for about 20 minutes, or until they are tender when pierced with a fork.
4
Drain the potatoes well and allow them to cool for 10 to 15 minutes.
5
Slice the cooled potatoes into 1/2-inch thick rounds.
6
Slice the onions thinly and mix them with the potato slices in a large bowl.
7
Add the shortening, salt, and black pepper to the potato and onion mixture, tossing gently to coat everything evenly.
8
Transfer the mixture to a large roasting pan (18 by 24 inches) and spread it out in a single layer.
9
Roast in the preheated oven for about 45 minutes, or until the potatoes are lightly browned and crispy on the edges.

Nutrition Facts

Servings 100

Amount Per Serving
Calories 19530.1kcal

% Daily Value *
Total Fat 974.9g1500%
Saturated Fat 326.5g1633%
Cholesterol 0.0mg0%
Sodium 644364.6mg26849%
Total Carbohydrate 2441.2g814%
Dietary Fiber 319.8g1280%
Sugars 131.9g
Protein 287.9g576%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute fresh onions for dried ones; use approximately 1 lb 2 oz of fresh onions for this recipe.

For a traditional Lyonnaise flavor, consider using duck fat or beef tallow instead of shortening.

Ensure the potatoes are cooled slightly before slicing to prevent them from becoming mushy.

These potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Keywords: lyonnaise potatoes, roasted potatoes, side dish, crispy potatoes, onions, french cuisine, vegetarian, comfort food, roast dinner, potato recipe, oven baked, herbs, classic recipe, holiday side, white potatoes, crunchy, savory, easy dinner, family meal

Read it online: https://www.chefs-mate.com/recipe/lyonnaise-potatoes-2/