Mary Berry Lyonnaise Potatoes

Mary Berry Lyonnaise Potatoes

Mary Berry’s Lyonnaise Potatoes is a classic French dish renowned for its golden caramelization, crisp texture, and rich savory taste. Made with onions, olive oil, butter, peeled potatoes, parsley, thyme, and garlic. With just 55 minutes, it yields 4 servings.

Try More Mary Berry Recipes:

🤎 Discover the Joy of Cooking with This Lyonnaise Potatoes Recipe:

  • Rich Flavor: Caramelized onions and herbs create a deliciously savory taste.
  • Easy Preparation: Simple steps make cooking a breeze.
  • Versatile Side: Complements various main dishes.
  • Crowd-Pleaser: Perfect for gatherings, impressing with its delightful simplicity

❓ What Is Mary Berry Lyonnaise Potatoes Recipe?

Mary Berry’s Lyonnaise Potatoes are a delectable dish crafted from sliced onions, buttery Desiree or Maris Piper potatoes, and aromatic herbs. This classic recipe, named after the French city Lyon, is celebrated for its golden caramelization, delivering a harmonious blend of crispy texture and rich, savory taste.

Mary Berry Lyonnaise Potatoes
Mary Berry Lyonnaise Potatoes

🥔 Mary Berry Lyonnaise Potatoes Ingredients

  • 3 large onions, sliced
  • 2 tbsp olive oil
  • 50g/1¾oz butter
  • 1.2kg/2lb 12oz medium potatoes, like 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

  1. In your biggest cooking pan, add the onions that have been cut up, the olive oil, and half of the butter. On low to medium heat, cook the onions until they are very soft but not yet golden brown. This could take up to 35 minutes.
  2. While that is going on, boil a big pot of salted water. Cut the potatoes into pieces that are 1 cm thick. Toss the potatoes into the hot water, and when it starts to boil again, set a timer for 3 minutes. Right away, drain and leave in the sieve to dry with steam. Warm the oven up to 200C/180C/Gas 6.
  3. Once the onions are soft, take the pan off the heat and add the garlic, parsley, thyme, and a lot of salt and pepper. Toss the onions and potatoes that have been partially cooked together. You can use a frying pan or a large mixing bowl if they are big enough.
  4. Put the mixture into a big baking dish, but don’t make it more than 5 cm/2 in deep. Set it up and lightly press the top down to make it more flat. Spread the rest of the butter over the top.
  5. The potatoes should be cooked all the way through after 35 to 40 minutes in the oven. The top should be golden brown and crisp. It’s nice to have some chopped parsley and fresh thyme on top, but it’s not really essential.

💭 Recipe Tips

  • Use the right potatoes like Desiree or Maris Piper.
  • Achieve golden caramelization by cooking onions and potatoes patiently.
  • Maintain a balanced thickness when slicing the potatoes for even cooking.
  • Mind the garlic slices’ thickness to avoid overpowering the dish.
  • Adjust herbs according to preference, but don’t overpower the delicate flavors.
Mary Berry Lyonnaise Potatoes
Mary Berry Lyonnaise Potatoes

🍗 What To Serve With Lyonnaise Potatoes?

Lyonnaise Potatoes pair exceptionally well with various dishes consider serving them alongside grilled meats like steak or chicken, roasted vegetables, or as a flavorful side to accompany fish or a hearty salad.

🎚 How To Store Leftovers Lyonnaise Potatoes?

  • In The Fridge. To store Leftovers Lyonnaise Potatoes refrigerate in an airtight container for up to 3 days.
  • In The Freezer. To freeze Leftovers Lyonnaise Potatoes wrap well labeling and store for 2 months.

🥵 How To Reheat Leftovers Lyonnaise Potatoes?

  • In The Microwave: Place Leftovers Lyonnaise Potatoes a serving in a microwave-safe dish cover it, and heat on medium for 2-3 minutes.
  • In The Oven: Reheat Leftovers Lyonnaise Potatoes in a preheated oven at 350°F for 15-20 minutes.

FAQs

How Do You Prevent Lyonnaise Potatoes From Becoming Mushy?

To prevent Lyonnaise Potatoes from becoming mushy, parboil the potatoes before sautéing them to maintain their texture and prevent them from turning mushy.

Can I Substitute Olive Oil With Another Oil In This Recipe?

Yes, you can substitute olive oil with another oil in the recipe for Lyonnaise Potatoes, such as canola oil or vegetable oil, for a similar result.

Is It Necessary To Peel The Potatoes For Lyonnaise Potatoes?

It is not necessary to peel the potatoes for Lyonnaise Potatoes, as the skin adds flavor and texture to the dish.

Can Lyonnaise Potatoes Be Prepared In An Air Fryer?

Yes, Lyonnaise Potatoes can be prepared in an air fryer by tossing the potatoes with oil and seasoning, then air frying them until crispy and golden brown.

Try More Mary Berry Recipes:

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

Mary Berry Lyonnaise Potatoes

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:4 servingsCalories:220 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Lyonnaise Potatoes is a classic French dish renowned for its golden caramelization, crisp texture, and rich savory taste. Made with onions, olive oil, butter, peeled potatoes, parsley, thyme, and garlic. With just 55 minutes, it yields 4 servings.

Ingredients

Instructions

  1. In your biggest cooking pan, add the onions that have been cut up, the olive oil, and half of the butter. On low to medium heat, cook the onions until they are very soft but not yet golden brown. This could take up to 35 minutes.
  2. While that is going on, boil a big pot of salted water. Cut the potatoes into pieces that are 1 cm thick. Toss the potatoes into the hot water, and when it starts to boil again, set a timer for 3 minutes. Right away, drain and leave in the sieve to dry with steam. Warm the oven up to 200C/180C/Gas 6.
  3. Once the onions are soft, take the pan off the heat and add the garlic, parsley, thyme, and a lot of salt and pepper. Toss the onions and potatoes that have been partially cooked together. You can use a frying pan or a large mixing bowl if they are big enough.
    Put the mixture into a big baking dish, but don’t make it more than 5 cm/2 in deep. Set it up and lightly press the top down to make it more flat. Spread the rest of the butter over the top.
  4. The potatoes should be cooked all the way through after 35 to 40 minutes in the oven. The top should be golden brown and crisp. It’s nice to have some chopped parsley and fresh thyme on top, but it’s not really essential.

Notes

  • Use the right potatoes like Desiree or Maris Piper.
    Achieve golden caramelization by cooking onions and potatoes patiently.
    Maintain a balanced thickness when slicing the potatoes for even cooking.
    Mind the garlic slices’ thickness to avoid overpowering the dish.
    Adjust herbs according to preference, but don’t overpower the delicate flavors.
Keywords:Mary Berry Lyonnaise Potatoes

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