This easy and flavorful Lyonnaise Potatoes recipe by James Martin is the perfect side dish for any meal. With crispy potatoes, soft onions, and aromatic herbs, it’s a simple yet delicious choice. Plus, it’s flexible enough to use whatever herbs or potatoes you have on hand, making it a versatile addition to your table.
Ingredients Needed
- 3 large onions, sliced
- 2 tbsp olive oil
- 50g/1¾oz butter
- 1.2kg/2lb 12oz medium potatoes (Desiree, Maris Piper, or Elfe), peeled
- 2 tbsp finely chopped flatleaf parsley, plus extra to serve
- 2 tbsp fresh thyme leaves, plus extra to serve
- 2 garlic cloves, thinly sliced
- Salt and freshly ground black pepper
How To Make Lyonnaise Potatoes
- Cook the onions: Put sliced onions, olive oil, and half the butter in a large frying pan. Cook over low-medium heat for 30–35 minutes until onions are soft but not golden brown.
- Prepare the potatoes: Boil salted water in a large pan. Slice the potatoes into 1cm/½ in thick slices. Add potatoes to boiling water, then cook for 3 minutes. Drain and let them steam dry.
- Preheat the oven: Set the oven to 200°C/180°C fan/Gas 6.
- Combine the mixture: Stir parsley, thyme, garlic, and seasoning into the cooked onions. Gently toss the onion mixture with the par-boiled potatoes in the frying pan or a large bowl.
- Assemble and bake: Transfer the mixture to a large baking dish (no deeper than 5cm/2in). Flatten the top, dot with remaining butter, and bake for 35–40 minutes until the top is golden-brown and crispy, and potatoes are tender.
- Garnish and serve: Optionally garnish with extra chopped parsley and thyme.
Recipe Tips
- Don’t rush the onions: Cook the onions slowly over low-medium heat until they’re soft, not browned. This brings out their sweetness and flavor.
- Don’t skip steaming the potatoes: After boiling, make sure to let the potatoes steam dry. This helps them crisp up better when baking.
- Layer the potatoes well: When placing the potato-onion mixture in the baking dish, spread it out evenly to ensure even cooking and crispiness.
- Check for crispness: Keep an eye on the potatoes as they bake. You want the top to be golden-brown and crispy, so adjust the baking time if needed.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Lyonnaise Potatoes cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze Lyonnaise Potatoes by placing them in a freezer-safe container. They will keep for up to 1 month. To thaw, let them sit in the fridge overnight, then reheat as desired.
- Reheat: Preheat your oven to 180°C/350°F. Place the potatoes on a baking tray and cover with foil. Heat for 15–20 minutes, removing the foil for the last 5 minutes to crisp up the top.
Nutrition Facts
Serving Size: 1 serving (approx. 1 cup)
- Calories: 170
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 300mg
- Potassium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Chicken Curry
- James Martin Carrot And Coriander Soup
- James Martin Double Chocolate Brownies
- James Martin Bubble And Squeak
James Martin Lyonnaise Potatoes
Description
This easy and flavorful Lyonnaise Potatoes recipe by James Martin is the perfect side dish for any meal. With crispy potatoes, soft onions, and aromatic herbs, it’s a simple yet delicious choice. Plus, it’s flexible enough to use whatever herbs or potatoes you have on hand, making it a versatile addition to your table.
Ingredients
Instructions
- Cook the onions: Put sliced onions, olive oil, and half the butter in a large frying pan. Cook over low-medium heat for 30–35 minutes until onions are soft but not golden brown.
- Prepare the potatoes: Boil salted water in a large pan. Slice the potatoes into 1cm/½ in thick slices. Add potatoes to boiling water, then cook for 3 minutes. Drain and let them steam dry.
- Preheat the oven: Set the oven to 200°C/180°C fan/Gas 6.
- Combine the mixture: Stir parsley, thyme, garlic, and seasoning into the cooked onions. Gently toss the onion mixture with the par-boiled potatoes in the frying pan or a large bowl.
- Assemble and bake: Transfer the mixture to a large baking dish (no deeper than 5cm/2in). Flatten the top, dot with remaining butter, and bake for 35–40 minutes until the top is golden-brown and crispy, and potatoes are tender.
- Garnish and serve: Optionally garnish with extra chopped parsley and thyme.
Notes
- Don’t rush the onions: Cook the onions slowly over low-medium heat until they’re soft, not browned. This brings out their sweetness and flavor.
- Don’t skip steaming the potatoes: After boiling, make sure to let the potatoes steam dry. This helps them crisp up better when baking.
- Layer the potatoes well: When placing the potato-onion mixture in the baking dish, spread it out evenly to ensure even cooking and crispiness.
- Check for crispness: Keep an eye on the potatoes as they bake. You want the top to be golden-brown and crispy, so adjust the baking time if needed.
James Martin Lyonnaise Potatoes