Lyonnaise Potatoes

Lyon is north of Marseille. It is the third largest city in France. Wander into one of its bouchons, traditional restaurants, and savor this classic 19th century dish. Or better still, enjoy preparing this potato and onion dish at home.

Pommes de terre à la Lyonnaise (French)

Serves 4-6 

~Use organic ingredients as much as possible.~

2 pounds (910 g) Russet, Yukon Gold, or red potatoes, peeled and sliced

3 Tbs. (45 g) (gluten free) butter

3 Tbs. (45 ml) (dairy free) butter or olive oil

2 Tbs. (30 ml) white vinegar

2 onions, thinly sliced

4 cloves of garlic, crushed

seasoning: Himalayan salt, black pepper, thyme and/0r rosemary to taste

chopped parsley for garnish

~French (Lyon dialect)~

yon [ˈɔ̃] 1. In a pot, cover the potatoes with about 2 inches (10 cm) of waters and add the vinegar.

doux [ˈdo] 2. Bring to a boil over high heat, then reduce to simmer.

três [ˈtʀe] 3. Cook about 4 minutes.

quatro [ˈkatʀə] 4. Drain and set aside.

cinq [ˈsɛ̃] 5. Sauté the onions and garlic in the butter/oil for 10 minutes.

sês [ˈsi] 6. Transfer to a bowl.

sèpt [ˈse] 7. In the same skillet, add 1 Tbs. (15 ml) of water and scrape the bits off the bottom.

hoét [ˈɥi] 8. Add 2 Tbs. (30 g) of oil/butter to the skillet, over medium-high heat, add half of the potatoes. Add any seasoning and cook about 3 minutes on both sides. Caramelize slowly.

nêf [ˈnu] 9. Add to the bowl of onions.

diéx [ˈdi] 10. Add more butter and repeat.

onze [ˈɔ̃zə] 11. Serve from the pan with sprinkle of parsley.

Bon appetit et bon courage!

(Enjoy the meal and good luck!)

["good luck" is the humorously way 

for the typical quantities 

and number of course of Lyonnais meals]