F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Potatoes Lyonnaise with Lemon and Chile
© Con Poulos

Potatoes Lyonnaise with Lemon and Chile

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • STAFF-FAVORITE

For April Bloomfield, the crisp potatoes and caramelized onions called potatoes lyonnaise are "the ultimate home fry." She was first introduced to them at cooking school in Birmingham, England. After traveling to France, she perfected this version by adding chopped garlic, lemon juice and crushed red pepper.

  1. 1 tablespoon unsalted butter
  2. 1 tablespoon extra-virgin olive oil
  3. 2 medium onions, thinly sliced
  4. Salt
  5. 2 baking potatoes (1 3/4 pounds), peeled and sliced crosswise 1/2 inch thick
  6. 1/4 cup rendered duck, goose or pork fat or melted unsalted butter
  7. 1 large garlic clove, chopped
  8. Freshly ground black pepper
  9. Pinch of crushed red pepper
  10. 2 teaspoons fresh lemon juice
  11. 2 tablespoons chopped parsley
  1. In a medium saucepan, melt the butter in the olive oil. Add the sliced onions and a large pinch of salt. Cover and cook over moderate heat, stirring occasionally, until the onions are very soft and golden, about 20 minutes.
  2. Meanwhile, put the potato slices in a large saucepan of water, add a large pinch of salt and bring to a boil. Simmer over moderately high heat until the potatoes are just tender, about 5 minutes. Drain the potatoes and spread the slices in a single layer on a baking sheet; let cool to room temperature. Gently pat the potato slices dry.
  3. In a large nonstick skillet, heat the duck fat. Add the potato slices and cook over moderately high heat until they are browned and crisp, about 6 minutes on each side. Add the chopped garlic and shake it in the skillet until just golden, about 30 seconds. Add the cooked onions and season them with salt and black pepper. Gently stir in the crushed red pepper and lemon juice. Transfer the potatoes and onions to a platter, sprinkle with the chopped parsley and serve right away.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.