Lyonnaise potatoes

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Lyonnaise potatoes
Potatoes lyonnaise.JPG
Place of originFrance
Main ingredientsPotatoes, onions, butter, parsley

Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. Lyonnaise means "from Lyon", or "Lyon-style", after the French city of Lyon. The potatoes are often par-cooked before sautéeing,[1] else raw cooked in the pan. Fannie Farmer included two recipes for the potatoes in the Boston Cooking-School Cook Book. Newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.[2]

See also[edit]


  1. ^ Moore, Mary (February 19, 1949). "Plenty Of 'Different' Potatoes". The Windsor Daily Star.
  2. ^ Kimball, Christopher. Fannie's Last Supper. Hachette.