|Place of origin:|
|Potatoes, onions, butter, parsley|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley and possibly other seasonings. Lyonnaise means “from Lyon”, or “Lyon-style”, after the French city of Lyon. The potatoes are often par-cooked before sautéeing.
- Gratin dauphinois, the technique of French cuisine that is commonly used to make Potatoes gratiné
- Home fries, the basic potato preparation
- Rappie pie, the French-Canadian casserole made with shredded potatoes
- Sauce lyonnaise
- Lyonnaise cuisine
- Moore, Mary (February 19, 1949). "Plenty Of 'Different' Potatoes". The Windsor Daily Star.
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