Lyonnaise potatoes
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| Place of origin | France |
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| Main ingredients | Potatoes, onions, butter |
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Lyonnaise potatoes (Template:Langx, Script error: No such module "IPA".) – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions.
History and ingredients
The culinary term à la lyonnaise – in the style of Lyon – which is applied to numerous French dishes, generally means that onions are a key part of the recipe.[1] Potatoes à la lyonnaise are sautéed and served with fried onions. All five recipes mentioned below, dating from 1806 to 1970, call for the potatoes to be boiled, peeled and sliced, before frying.
André Viard, in Le Cuisinier impérial (1806), stipulates that the potatoes are to be sliced and covered with onion purée before being fried in butter and served with sliced onions that have been gently simmered in water.[2] By the mid-19th century, recipes specified that the onions, as well as the potatoes, should be fried. In Alexis Soyer's recipe (1846) the onions are fried in butter and the sliced boiled potatoes are added to the pan. Soyer adds chopped parsley and lemon juice.[3]
August Escoffier (1907) recommends frying the potatoes and the onions separately in butter before combining them and sprinkling them with chopped parsley.[4] Marcel Boulestin's recipe (1931) adds the onion raw to the pan in which the potatoes are frying.[5] Elizabeth David (1970) specifies frying the onions first and adding them to the frying potatoes when the latter are very nearly cooked. She recommends either butter or beef dripping for frying both ingredients, and comments that the dish cooked in this way "bears little resemblance ... to the greasy mixture of unevenly browned potatoes and frizzled onions which usually passes for pommes lyonnaises".[6]
See also
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- Gratin, a French cooking method often used for potatoes
- Home fries
- Lyonnaise cuisine
- List of potato dishes
- Rappie pie, the French-Canadian casserole made with shredded potatoes
- Sauce lyonnaise
Notes
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Sources
- Page Module:Citation/CS1/styles.css has no content.Boulestin, Marcel (1931). What Shall We Have Today?. London: Heinemann. OCLC 499225260.
- Page Module:Citation/CS1/styles.css has no content.David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
- Page Module:Citation/CS1/styles.css has no content.Escoffier, Auguste (1907) [1903]. Le Guide culinaire (second ed.). Paris: Bibliothèque professionnelle. OCLC 1202735677.
- Page Module:Citation/CS1/styles.css has no content.Soyer, Alexis (1846). The Gastronomic Regenerator. London: Simpkin and Marshall. OCLC 1505372.
- Page Module:Citation/CS1/styles.css has no content.Viard, André (1806). Le Cuisinier impérial. Paris: Barba. OCLC 763819873.
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