James Martin Lyonnaise Potatoes are made with Russet potatoes, yellow onion, minced garlic, unsalted butter, and vegetable oil. This British-French side dish takes about 35 minutes to prepare and can serve up to 4 people. Lyonnaise Potatoes can be cooked either in the oven or in an air fryer, resulting in a golden brown dish that pairs perfectly with roasted chicken.
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What Is James Martin Lyonnaise Potatoes?
James Martin Lyonnaise Potatoes is a flavorful dish that consists of thinly sliced Russet potatoes and yellow onions, sautéed to perfection in a combination of butter and oil. The result is a deliciously golden and crispy side dish, often garnished with parsley.
James Martin Lyonnaise Potatoes Ingredients
- 4 medium Russet potatoes
- 1 medium yellow onion sliced thin
- 2 teaspoons minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parsley for garnish
How To Make James Martin Lyonnaise Potatoes
- To begin, peel the potatoes. Thin slices of 1/8 inch to 1/4 inch are ideal.
- Cover the potatoes with water in a saucepan. To boil for 2 minutes, bring to a boil.
- Let the water out of the potatoes completely. Wet potatoes should not be put directly into the heated oil. While you heat the oil and butter, let them drain in a colander set over a plate.
- Put half the oil and butter in a big skillet and heat it over medium.
- Mix in the sliced potatoes and onions gradually. If you crowd the pan, the pieces will steam instead of fry.
- Turn them over halfway through cooking to ensure even browning. Take out the cooked pieces one by one. Fry the potatoes again until they are all done. Mix in the garlic with the remaining potatoes.
- Serve with a garnish of chopped parsley.
Recipe Tips
- Slice the potatoes evenly: Consistency is key when slicing the potatoes for Lyonnaise Potatoes. Aim for slices that are approximately 1/8 to 1/4 inch thick to ensure even cooking and browning.
- Drain the potatoes well: After boiling the potatoes, make sure to drain them thoroughly. Excess moisture can cause the potatoes to steam instead of fry, resulting in a less crispy texture.
- Avoid overcrowding the pan: When sautéing the potatoes and onions, give them enough space in the skillet. Overcrowding the pan can lead to steaming rather than frying, preventing the potatoes from achieving a nice golden brown color.
- Flip the potatoes halfway through cooking: To ensure even browning, flip the potato slices halfway through the cooking process. This helps to achieve a uniform color and crispness.
- Fry the potatoes in batches if needed: If your skillet is not large enough to accommodate all the potato slices at once, fry them in batches. This way, each slice has enough room to cook properly, resulting in a better texture.
- Garnish with fresh parsley: Before serving, sprinkle the Lyonnaise Potatoes with freshly chopped parsley. This adds a vibrant touch of color and a refreshing herbal flavor to complement the richness of the dish.
What Side Dishes Go With Lyonnaise Potatoes?
Lyonnaise potatoes go excellent with just about any kind of side dish you might pair them with tasty dishes like BBQ chicken, buffalo cauliflower, spinach and artichoke dip, corn souffle, coleslaw, and a refreshing Greek salad. These complementary sides will elevate your culinary experience to new heights.
How Do You Keep Leftover Lyonnaise Potatoes?
- In The Fridge: Leftover Lyonnaise potatoes will last in the fridge for 3 to 4 days if kept in a plastic bag or airtight container.
- In The Freezer: You can keep leftover Lyonnaise potatoes in the freezer for up to 2 to 3 months. Put them in freezer bags or a freezer-safe container. When you’re ready to eat them, let them defrost in the fridge overnight.
How To Reheat Lyonnaise Potatoes?
- Oven: Turn on the oven to 350°F (175°C). In an oven-safe dish or on a baking sheet, evenly spread Lyonnaise potatoes and heat them for about 10 to 15 minutes, or until they are hot and crispy.
- Microwave: Cover Lyonnaise potatoes with a microwave-safe lid or plastic wrap and place them in a microwave-safe dish. Heat for 1 to 2 minutes on high, stirring once, until heated through.
- Air Fryer: Set the temperature of your air fryer to 375°F (190°C). Spread Lyonnaise potatoes out in a single layer in the air fryer basket. Heat for 5 to 7 minutes, shaking the basket halfway through to ensure even crisping.
FAQs
What is the difference between Lyonnaise potatoes and dauphinoise potatoes?
The main difference between Lyonnaise potatoes and dauphinoise potatoes is the cooking method lyonnaise potatoes are sautéed with onions, while dauphinoise potatoes are thinly sliced and baked in a creamy sauce.
Which potato is better for Lyonnaise potatoes?
Russet potatoes are better for Lyonnaise potatoes Their high starch content and firm texture makes them ideal for achieving the desired crispy and tender consistency in the dish.
Is it necessary to boil Lyonnaise potatoes before frying?
Yes, it is necessary to briefly boil the sliced Lyonnaise potatoes for 2 minutes before frying them this helps to partially cook the potatoes and ensure even browning when frying.
How do you keep Lyonnaise potatoes from sticking when frying?
To prevent Lyonnaise potatoes from sticking when frying, make sure the pan is well-greased with oil or butter additionally, using a non-stick pan or cast iron skillet can help minimize sticking.
How do you cut Lyonnaise potatoes before frying?
To cut Lyonnaise potatoes before frying, slice them into thin slices, ideally around 1/8 to 1/4 inch thick evenly-sized slices will ensure consistent cooking and browning.
Why won’t my Lyonnaise potatoes get crispy?
Your Lyonnaise potatoes are not getting crispy it could be due to insufficient oil and butter during cooking, overcrowding the pan, or not cooking them long enough. Adjusting these factors should help achieve the desired crispiness.
Why are my Lyonnaise potatoes hard after frying?
Your Lyonnaise potatoes are hard after frying it could be due to slicing them too thick, insufficient cooking time, or not boiling them beforehand to partially cook them. Adjusting these factors should help achieve the desired tender texture.
Can I make Lyonnaise potatoes in an air fryer?
Yes, you can make Lyonnaise potatoes in an air fryer simply place the sliced potatoes and onions in the air fryer basket, drizzle with oil, and cook at 375°F (190°C) for about 15-20 minutes, shaking the basket occasionally for even cooking.
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James Martin Lyonnaise Potatoes Nutrition Facts
Amount Per Serving
- Calories 220
- Total Fat 9g
- Saturated Fat 2.5g
- Cholesterol 5mg
- Sodium 300mg
- Total Carbohydrates 27g
- Dietary Fiber 2g
- Sugars 5g
- Protein 6g
James Martin Lyonnaise Potatoes
Description
James Martin Lyonnaise Potatoes are made with Russet potatoes, yellow onion, minced garlic, unsalted butter, and vegetable oil. This British-French side dish takes about 35 minutes to prepare and can serve up to 4 people. Lyonnaise Potatoes can be cooked either in the oven or in an air fryer, resulting in a golden brown dish that pairs perfectly with roasted chicken.
Ingredients
Instructions
- To begin, peel the potatoes. Thin slices of 1/8 inch to 1/4 inch are ideal.
- Cover the potatoes with water in a saucepan. To boil for 2 minutes, bring to a boil.
- Let the water out of the potatoes completely. Wet potatoes should not be put directly into the heated oil. While you heat the oil and butter, let them drain in a colander set over a plate.
- Put half the oil and butter in a big skillet and heat it over medium.
- Mix in the sliced potatoes and onions gradually. If you crowd the pan, the pieces will steam instead of fry.
- Turn them over halfway through cooking to ensure even browning. Take out the cooked pieces one by one. Fry the potatoes again until they are all done. Mix in the garlic with the remaining potatoes.
- Serve with a garnish of chopped parsley.
Notes
- Slice the potatoes evenly: Consistency is key when slicing the potatoes for Lyonnaise Potatoes. Aim for slices that are approximately 1/8 to 1/4 inch thick to ensure even cooking and browning.
- Drain the potatoes well: After boiling the potatoes, make sure to drain them thoroughly. Excess moisture can cause the potatoes to steam instead of fry, resulting in a less crispy texture.
- Avoid overcrowding the pan: When sautéing the potatoes and onions, give them enough space in the skillet. Overcrowding the pan can lead to steaming rather than frying, preventing the potatoes from achieving a nice golden brown color.
- Flip the potatoes halfway through cooking: To ensure even browning, flip the potato slices halfway through the cooking process. This helps to achieve a uniform color and crispness.
- Fry the potatoes in batches if needed: If your skillet is not large enough to accommodate all the potato slices at once, fry them in batches. This way, each slice has enough room to cook properly, resulting in a better texture.
- Garnish with fresh parsley: Before serving, sprinkle the Lyonnaise Potatoes with freshly chopped parsley. This adds a vibrant touch of color and a refreshing herbal flavor to complement the richness of the dish.