Mary Berry’s Lyonnaise Potatoes is made with onions, olive oil, butter, medium potatoes, flatleaf parsley, fresh thyme, and garlic. This tasty Lyonnaise Potatoes recipe creates a delicious side dish that takes about 1 hour and 20 minutes to prepare and can serve up to 4-6 people.
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 Onions: Heat olive oil and half the butter in a large frying pan. Cook onions over low-medium heat until they are super-soft but not golden-brown (about 30–35 minutes).
- Prepare Potatoes: Boil a large pan of salted water. Slice potatoes into 1cm/½in thick slices. Add to boiling water and cook for 3 minutes, then drain and let them steam dry.
- Preheat Oven: Heat oven to 200°C/180°C fan/Gas 6.
- Mix Ingredients: Stir parsley, thyme, garlic, and seasoning into the onions. Combine this mixture with the par-boiled potatoes in the frying pan or a large bowl.
- Bake: Transfer the mixture to a large baking dish (no deeper than 5cm/2in). Flatten the top and dot with the remaining butter. Bake for 35–40 minutes until the top is golden-brown and crisp, and the potatoes are cooked through.
- Optional: Garnish with extra chopped parsley and thyme.
Recipe Tips
- Cook Onions Slowly: Make sure to cook the onions over low-medium heat to achieve a soft texture without browning them. This will ensure they add the right flavor to the dish.
- Par-Boil Potatoes Properly: Don’t overcook the potatoes when boiling them. They should be just parboiled so they hold their shape during baking.
- Drain Potatoes Well: After boiling, let the potatoes drain thoroughly and steam dry. This prevents excess moisture that can make the dish soggy.
- Use a Large Baking Dish: Spread the potato and onion mixture in a baking dish no deeper than 5cm/2in. This helps achieve a crispy top and evenly cooked potatoes.
- Season Generously: Don’t skimp on seasoning. Properly seasoning the onions and potatoes enhances the flavors and makes the dish more enjoyable.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Lyonnaise Potatoes cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the Lyonnaise Potatoes to room temperature. Place in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Preheat your oven to 180°C/350°F. Spread the potatoes in a single layer on a baking sheet. Heat for 15–20 minutes until hot and crispy.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 300mg
- Potassium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Salted Caramel Cake
- Mary Berry Salmon And Broccoli Quiche
- Mary Berry Lamb Moussaka
- Mary Berry Coconut Macaroons
Mary Berry Lyonnaise Potatoes
Description
Mary Berry’s Lyonnaise Potatoes is made with onions, olive oil, butter, medium potatoes, flatleaf parsley, fresh thyme, and garlic. This tasty Lyonnaise Potatoes recipe creates a delicious side dish that takes about 1 hour and 20 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Cook Onions: Heat olive oil and half the butter in a large frying pan. Cook onions over low-medium heat until they are super-soft but not golden-brown (about 30–35 minutes).
- Preheat Oven: Heat oven to 200°C/180°C fan/Gas 6.
- Prepare Potatoes: Boil a large pan of salted water. Slice potatoes into 1cm/½in thick slices. Add to boiling water and cook for 3 minutes, then drain and let them steam dry.
- Mix Ingredients: Stir parsley, thyme, garlic, and seasoning into the onions. Combine this mixture with the par-boiled potatoes in the frying pan or a large bowl.
- Bake: Transfer the mixture to a large baking dish (no deeper than 5cm/2in). Flatten the top and dot with the remaining butter. Bake for 35–40 minutes until the top is golden-brown and crisp, and the potatoes are cooked through.
- Optional: Garnish with extra chopped parsley and thyme.
Notes
- Cook Onions Slowly: Make sure to cook the onions over low-medium heat to achieve a soft texture without browning them. This will ensure they add the right flavor to the dish.
- Par-Boil Potatoes Properly: Don’t overcook the potatoes when boiling them. They should be just parboiled so they hold their shape during baking.
- Drain Potatoes Well: After boiling, let the potatoes drain thoroughly and steam dry. This prevents excess moisture that can make the dish soggy.
- Use a Large Baking Dish: Spread the potato and onion mixture in a baking dish no deeper than 5cm/2in. This helps achieve a crispy top and evenly cooked potatoes.
- Season Generously: Don’t skimp on seasoning. Properly seasoning the onions and potatoes enhances the flavors and makes the dish more enjoyable.
Mary Berry Lyonnaise Potatoes