Another delightful recipe from Mary Berry is this Lyonnaise Potatoes, made with onions, olive oil, butter, potatoes, and herbs. This Lyonnaise Potatoes recipe is a savory dinner dish that takes about 1 hour and 20 minutes to prepare and can serve up to 6 people.
Mary Berry Lyonnaise Potatoes Ingredients
- 3 large onions, sliced
- 2 tbsp olive oil
- 50g/1¾oz butter
- 1.2 kg (2 lb 12 oz) medium potatoes (such as Desiree, Maris Piper, or Elfe), peeled
- 2 tbsp finely chopped flatleaf parsley, plus extra to serve if you like
- 2 tbsp fresh thyme leaves, plus extra to serve if you like
- 2 garlic cloves, thinly sliced
- salt and freshly ground black pepper
How To Make Mary Berry Lyonnaise Potatoes
- Begin by heating the olive oil and half of the butter in your largest skillet over a low to medium flame, adding the sliced onions to gently cook until very soft but not browned, which should take about 35 minutes.
- While the onions are cooking, prepare a large pot of salted water and bring it to a vigorous boil; meanwhile, slice the potatoes into 1 cm thick rounds.
- Carefully place the potato slices into the boiling water, and once it returns to a full boil, allow them to cook for precisely 3 minutes before draining.
- After draining the potatoes, let them sit in the colander, allowing them to steam dry while you preheat your oven to 200°C (180°C fan-assisted, or Gas Mark 6).
- Remove the skillet from the heat, and stir in the thinly sliced garlic, chopped parsley, fresh thyme leaves, and a generous seasoning of salt and black pepper, mixing well to combine.
- Next, gently toss the par-cooked potato slices with the onion and herb mixture until they are evenly coated, then transfer everything to a large baking dish, ensuring the mixture lays no deeper than 5 cm (2 inches).
- Smooth the surface of the potatoes gently and dot the surface evenly with the remaining butter.
- Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the potatoes are thoroughly cooked and the top layer is golden brown and crisp; optionally, garnish with extra chopped parsley and thyme before serving.
Recipe Tips
- Choose the right potatoes: Select firm, starchy potatoes like Desiree or Maris Piper for the best texture and flavor after baking.Pre-cook precision: Ensure to boil the potato slices for exactly 3 minutes to prevent them from becoming too soft before baking.Uniform slices: Slice the potatoes uniformly to ensure they cook evenly in the oven, providing a consistent texture in every bite.Low and slow onions: Cook the onions on low heat to draw out their sweetness without burning, enhancing the dish’s overall flavor.
What To Serve With Lyonnaise Potatoes
Serve your savory Lyonnaise Potatoes with sautéed green beans, caramelized carrot ribbons, roasted cherry tomatoes, crisp arugula salad, and tangy balsamic reduction.
You can also pair them with grilled asparagus spears, and saffron-infused cauliflower steaks for a burst of unique flavors.
How To Store Lyonnaise Potatoes Leftovers
To Refrigerate: Place any leftover Lyonnaise Potatoes in an airtight container and store them in the refrigerator. They will remain fresh and tasty for up to three days, ensuring the flavors meld beautifully while cooling.
To Freeze: Lyonnaise Potatoes are best enjoyed fresh; however, if you need to freeze them, spread them on a baking sheet to freeze them individually before transferring them to a freezer-safe bag. This method prevents them from sticking together and helps retain a better texture when reheated.
How To Reheat Lyonnaise Potatoes Leftovers
In The Oven: To recapture the dish’s original texture, reheat the Lyonnaise Potatoes in an oven preheated to 350°F (175°C) for about 10-15 minutes or until heated through. This method helps maintain their crispiness.
In The Microwave: For a quick reheating option, place the potatoes in a microwave-safe dish and heat for 2-3 minutes. Cover with a microwave-safe lid or vented plastic wrap to retain moisture.
In The Air Fryer: Reheat Lyonnaise Potatoes in an air fryer set at 350°F for about 5-7 minutes. This method quickly restores their crispy edges and warm center without drying them out.
Frequently Asked Questions
Can I prepare Lyonnaise Potatoes ahead of time?
Yes, you can prepare Lyonnaise Potatoes ahead of time. Cook the onions and par-boil the potatoes, then mix them together and place in a baking dish. Cover and refrigerate until you are ready to bake, then proceed with the recipe as directed.
How can I prevent the onions from burning while cooking?
To prevent the onions from burning, cook them on low to medium heat and stir them frequently. This slow cooking method allows the onions to soften and become sweet without developing any burnt spots, which can affect the overall taste of the dish.
Do I need to peel the potatoes for this recipe?
Yes, it is recommended to peel the potatoes before slicing and cooking them. Peeling the potatoes helps achieve a smoother texture and more consistent cooking, ensuring the dish turns out perfectly every time.
Mary Berry 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: 5ggrams
- Protein: 6g
Try More Mary Berry Recipes:
Mary Berry Lyonnaise Potatoes
Description
Another delightful recipe from Mary Berry is this Lyonnaise Potatoes, made with onions, olive oil, butter, potatoes, and herbs. This Lyonnaise Potatoes recipe is a savory dinner dish that takes about 1 hour and 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Begin by heating the olive oil and half of the butter in your largest skillet over a low to medium flame, adding the sliced onions to gently cook until very soft but not browned, which should take about 35 minutes.
- While the onions are cooking, prepare a large pot of salted water and bring it to a vigorous boil; meanwhile, slice the potatoes into 1 cm thick rounds.
- Carefully place the potato slices into the boiling water, and once it returns to a full boil, allow them to cook for precisely 3 minutes before draining.
- After draining the potatoes, let them sit in the colander, allowing them to steam dry while you preheat your oven to 200°C (180°C fan-assisted, or Gas Mark 6).
- Remove the skillet from the heat, and stir in the thinly sliced garlic, chopped parsley, fresh thyme leaves, and a generous seasoning of salt and black pepper, mixing well to combine.
- Next, gently toss the par-cooked potato slices with the onion and herb mixture until they are evenly coated, then transfer everything to a large baking dish, ensuring the mixture lays no deeper than 5 cm (2 inches).
- Smooth the surface of the potatoes gently and dot the surface evenly with the remaining butter.
- Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the potatoes are thoroughly cooked and the top layer is golden brown and crisp; optionally, garnish with extra chopped parsley and thyme before serving.