Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lyonnaise potatoes. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Place sliced potatoes in a pot and cover with water. Pan-fried potatoes are one of life's simplest pleasures. All you need is some potatoes, some fat, and plenty of salt.

Lyonnaise Potatoes is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Lyonnaise Potatoes is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook lyonnaise potatoes using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Lyonnaise Potatoes:

1. Prepare 8 large potatoes
2. Take 6 tbsp buttter/oil
3. Take Salt
4. Prepare 1 cup onions
5. Make ready 1/4 tsp Black pepper
6. Get 1 bunch coarsely chopped parsley

The potatoes are finished with fresh chopped parsley. Alternatively, the potatoes can be baked in the oven. The French recipe, Lyonnaise Potatoes, is comprised of a small and modest ingredient list, yet the end result is pure decadence. Potatoes, onions, and butter come together to create one magical dish that's as gorgeous as it is delicious.

Steps to make Lyonnaise Potatoes:

1. Peel and slice to rounds. In a saucepan add cold water salt and boil till semi cooked. Fry in butter and set aside.
2. In large wok melt abit of butter and fry onions till lightly brown.
3. Add potatoes and pepper to the onions stir occasionally till well combined. Add parsley stir and remove from heat.

Look out, Main Course — this side is highly likely to steal the show. Layers of sliced potatoes and onions are dotted with butter and baked until the. 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, else raw cooked in the pan.

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